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Post by :tress
Category :Learning Kitchen
Author :Unknown
Date :March 2012
Read :2023
Click below to download : Stews - Pork - Pork Stew With Sweet Potatoes And Corn (Format : PDF)
Stews - Pork - Pork Stew With Sweet Potatoes And Corn
Yield: 6 servings (1 3/4 cups each)1-1/2 lb. lean boned pork (I have used sirloin or loin)
1 TB olive oil
2 cups quartered mushrooms
1 1/2 cups thinly sliced leeks or onions
2 cups julienne cut carrots (3 carrots)
1 cup low-salt chicken broth
2 tsp. poultry seasoning
1/2 tsp. salt
1/2 tsp. coarsely ground pepper
2 (14.5 oz.) cans no-salt-added whole tomatoes, undrained and chopped
2 bay leaves
3 1/2 c. peeled, chopped sweet potato (about 1 lb.)
1 10 oz. pkg. frozen whole-kernel corn
2 c. coarsely chopped spinach
Trim all fat from pork and cut pork into 1" cubes. Heat olive oil in a large Dutch oven over medium-high heat until hot. Add pork cubes, mushrooms, and leek; saute 10 min. or until browned.
Stir in carrots and next 6 ingredients; bring to a boil. Cover, reduce heat, and simmer 1 hour or until pork is tender. Add sweet potato and corn; cover and simmer 20 minutes or until sweet potato is tender. Add spinach; cover and simmer 2 minutes. Discard bay leaves.
NEXT BOOKS
2 lbs. pork, cut in 1 1/2 inch cubes 8 small red potatoes, diced 1 (16 ounce) can black beans 1 (10 ounce) can Rotel tomatoes with green chilies 2 T garlic, chopped 1 lb. tomatillos, husked, cored and sliced 2 medium onions, halved and sliced 1 bullion cube, dissolved in 1 cup water salt and pepper (green peppercorns are good) 2 heaping t ground cumin 1/2 t dried chipotle chilies 1 t dried oregano 2 t dried cilantro Layer all ingredients in crockpot. Stir to combine. Cook on low for 7-9 hours. Serve with rice and grated cheese and/or sour
Stews - Pork - Pork Stew With Tomatillos
PREVIOUS BOOKS
1 tablespoon olive oil 1 1/2 pounds boneless pork loin, trimmed and cut into 1/2-inch pieces 1 cup finely chopped onion 1 cup finely chopped red bell pepper 3/4 cup finely chopped celery 2 teaspoons dried rubbed sage 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 1 can (28-ounce) diced tomatoes, undrained 1 can (14.5-ounce) fat-free, less-sodium chicken broth 4 cups (1/2-inch) cubed peeled fresh pumpkin 1 package (10-ounce) frozen whole-kernel corn 2 teaspoons grated orange rind 4 1/2 cups cooked egg noodles (about 3 cups uncooked) 6 tablespoons chopped fresh flat-leaf parsley You can also use butternut or acorn
Stews - Pork - Pork Stew With Pumpkin
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PREVIOUS 10 BOOKS
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