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Vegetable-Pork Oven Stew
- Makes: 6 servings
- Yield: 9 cups
This chunky pork stew is filled with potatoes, green beans, corn, and onions. Cooking the pork slowly in the oven makes it more tender.
boneless pork shoulder or pork stew meat, cut into 3/4-inch cubes
onions, coarsely chopped (1-1/2 cups)
cans reduced-sodium chicken broth or vegetable broth or 3-1/2 cups chicken stock
dried thyme, crushed
dried oregano, crushed
frozen whole kernel corn
tiny new potatoes, halved
fresh green beans, cut into 2-inch pieces or frozen cut green beans
Warm corn bread muffins (optional)
In a 4-quart Dutch oven, brown half of the meat in hot oil. Remove meat from Dutch oven. Brown remaining meat and chopped onion. Return all meat to Dutch oven. Reserve 1/2 cup of the chicken broth. Stir in remaining chicken broth, thyme, oregano, lemon-pepper seasoning and salt. Bring to boiling; remove from heat. Cover tightly and bake in a 325 degree F oven for 1 hour.
In a small bowl, combine the reserved 1/2 cup chicken broth and flour; stir into stew. Stir in corn, potatoes and beans. Bake, covered, for 1 hour more or until meat and vegetables are tender and mixture is thickened. If you like, serve with warm corn bread muffins. Makes 6 main-dish servings (9 cups).
(Vegetable-Pork Oven Stew)
Servings Per Recipe 6, chol. (mg) 46, iron (mg) 3, calcium (mg) 50, vit. A (IU) 437, sodium (mg) 625, Monosaturated fat (g) 3, pro. (g) 20, sat. fat (g) 2, cal. (kcal) 308, fiber (g) 6, Fat, total (g) 8, carb. (g) 41, vit. C (mg) 30