Country-Style Pork Stew
This hearty pork stew is full of colorful vegetables like onion, celery, summer squash and green beans.
3/4 pound boneless pork shoulder, trimmed of separable fat
Nonstick cooking spray
1 1/4 cups water
1 1/4 teaspoons instant chicken bouillon granules
1 (14.5-ounce) can tomatoes, cut up
2 small onions, cut into wedges
1/2 cup sliced celery
1 teaspoon dried oregano, crushed
1 teaspoon ground cumin
2 cloves garlic, minced
1 bay leaf
1 cup yellow summer squash or zucchini cut into 1/2-inch slices
1 (9-ounce) package frozen cut green beans
1 tablespoon cornstarch
1 tablespoon water
- Cut meat into 1-inch cubes. Lightly coat a Dutch oven or large saucepan with cooking spray. Preheat over medium-high heat. Brown pork in the hot pan; drain fat.
- Add the 1 1/4 cups water and the bouillon granules. Stir in the undrained tomatoes, onions, celery, oregano, cumin, garlic, and bay leaf. Bring to boiling; reduce heat. Cover and simmer 45 to 60 minutes or until pork is tender.
- Stir in squash and green beans. Return to boiling; reduce heat. Simmer 5 minutes more. Combine cornstarch and the 1 tablespoon cold water. Stir into pork mixture. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more. Remove bay leaf.
Makes 4 servings.
Nutritional Information Per Serving (1/4 of recipe): calories: 213, total fat: 10g, saturated fat: 3g, cholesterol: 56mg, sodium: 508mg, carbohydrate: 15g, fiber: 2g, protein: 18g.
Recipe and photograph provided by Better Homes and Gardens - BHG.com a member of the Home and Family Network for the best of cooking, gardening, decorating and more. © 2003 Meredith Corporation. All Rights Reserved.