Southwestern Pork Stew

1 3/4 pounds pork tenderloin, trimmed and cut into 1-inch pieces

1/4 cup all-purpose flour

Cooking oil spray

1 large red onion, chopped (about 1 cup)

1 1/4 pounds sweet potatoes or yams, peeled and cut into 1-inch chunks

1 (16-ounce) package frozen whole corn kernels, thawed

1 (10-ounce) can chopped tomatoes with green chili peppers

1 (4-ounce) can diced green chili peppers, drained

2 cups low-sodium chicken broth

1 teaspoon chili powder

1/2 teaspoon ground cumin

Salt and freshly ground black pepper (optional)

In a medium bowl, toss pork with flour until coated, shaking off excess.

Coat a large pot with cooking spray and place over medium heat. Add pork and cook, in batches, 5 to 7 minutes, or until browned on all sides and no longer pink. Add onion and cook about 5 minutes, or until soft. Add sweet potatoes, corn, tomatoes, chili peppers, broth, chili powder and cumin. Bring to a boil. Reduce heat and simmer about 45 minutes, or until potatoes and pork are tender. If stew gets too thick, stir in a little broth or water.

Season with salt and pepper, if desired.