Potatoes, green beans, corn and onions fill this chunky stew. A long, slow simmer in the oven makes the pork tender.

Source: Midwest Living

Gallery

Recipe Summary

prep:
20 mins
bake:
2 hrs
cook:
10 mins
Servings:
6
Yield:
9 cups
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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. Set aside 1/2 cup of the chicken broth; add remaining chicken broth, plus thyme, oregano, lemon-pepper seasoning and salt, to Dutch oven. Bring to boiling; remove from heat. Cover tightly and bake in a 325° oven for 1 hour.

    Advertisement
Instructions Checklist
  • 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.

Nutrition Facts

308 calories; total fat 8g; saturated fat 2g; monounsaturated fat 3g; cholesterol 46mg; sodium 625mg; carbohydrates 41g; fiber 6g; protein 20g; vitamin a 437IU; vitamin c 30mg; calcium 50mg; iron 3mg.

Reviews