Down-Home Pork Stew

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.

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