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Country Dinner Soup

Chipotle Pork and Pepper StewRecipe provided courtesy of National Pork Board.

Recipe Ingredients:

1 1/2 pounds boneless pork shoulder, cut in 1-inch cubes
2 tablespoons vegetable oil
1 cup thinly sliced carrots
2 medium potatoes, thinly sliced
2 stalks celery, sliced
1 (1-ounce) package onion soup mix
2 tablespoons granulated sugar
Salt and ground black pepper to taste
1 cup water
2 cups (16 ounces) beef broth
1 can (28-ounce) tomatoes, cut up
Dash of hot pepper sauce (like Tabasco)
1/4 teaspoon oregano leaves

Cooking Directions:

  1. In Dutch oven or large skillet with lid, brown pork in oil over medium-high heat.
  2. Add carrots, celery, potatoes, soup mix, sugar, salt, pepper, water and beef broth; mix well.
  3. Bring to a boil and lower heat. Cover and simmer 10 minutes.
  4. Stir in tomatoes, hot sauce and oregano. Return to boil, then reduce heat and simmer, covered 45 to 60 minutes until pork is fork tender.

Makes 4 servings.

Recipe and photograph provided courtesy of National Pork Board.