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Pork with Three Peppers Dinner

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“Yum! We had this for supper tonight. I chose not to use the extra salt, as the canned soup has plenty of salty taste, and I added more chili powder, and didn't use all of the flour/water thickening mixture. A really nice, fast weeknight supper that everyone enjoyed! Give this one a try... (This came from the April 8, 2002 Taste of Home magazine.)”

Ingredients Nutrition


  1. In a large skillet, stirfry the pork, onions and garlic together in oil for 3 minutes.
  2. Stir in the broth, peppers, tomato paste, salsa, chili powder, and salt.
  3. Bring to a boil.
  4. Reduce heat; cover and simmer for 10-12 minutes, or until pork is no longer pink, stirring occasionally.
  5. Combine flour and water until smooth.
  6. Gradually add this mixture to pan.
  7. Bring to a boil; cook and stir for 2 minutes or until thickened.
  8. Serve over rice.

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