Down-Home Pork Stew
Recipe from Betty Crocker

From Betty's Soul Food Collection... Nothing beats a warm, nourishing pork stew on a cold winter's night. Our quick recipe takes it up a notch, with a subtle sweetness from sweet potatoes and corn.



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Servings: 6
Prep Time: 20 mins
Total Time: 1 hr
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Ingredients
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    1   pound 
    boneless pork shoulder, cut into 3/4-inch cubes
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    1/4  cup 
    Gold Medal® all-purpose flour
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    1/2  teaspoon 
    peppered seasoned salt
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    1   tablespoon 
    vegetable oil
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    2   
    medium dark-orange sweet potatoes, peeled, cut into 3/4-inch cubes (about 3 cups)
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    2   cups 
    Green Giant® Valley Fresh Steamers Niblets® frozen corn
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    2   cups 
    frozen chopped collard greens (from 1-pound bag)
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    1   can 
    black-eyed peas, drained, rinsed (15 to 16 ounces)
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    1   can 
    roasted garlic-seasoned chicken broth (14 ounces)
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    2   tablespoons 
    Worcestershire sauce
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    1/2  teaspoon 
    dried thyme leaves
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    1/8  teaspoon 
    ground red pepper (cayenne)

Directions
1.
In large bowl, mix pork cubes, flour and seasoned salt until pork is coated. In 12-inch nonstick skillet, heat oil over medium-high heat. Add pork; cook 8 to 10 minutes, stirring occasionally, until browned.
2.
Add remaining ingredients to pork in skillet. Heat to boiling. Reduce heat to low; cover and simmer 30 to 40 minutes, stirring occasionally, until pork is tender.
Tip:

1.
High Altitude (3500-6500 ft): No change.
Nutrition information
Per Serving: cal. (kcal) 400, Fat, total (g) 13, chol. (mg) 50, sat. fat (g) 4, carb. (g) 44, fiber (g) 7, sugar (g) 7, pro. (g) 27, vit. A (IU) 16521, vit. C (mg) 12, sodium (mg) 680, calcium (mg) 151, iron (mg) 5, Starch () 3, Lean Meat () 3, Fat () 1, Percent Daily Values are based on a 2,000 calorie diet
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