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.
Ingredients
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1 poundboneless pork shoulder, cut into 3/4-inch cubessee savings
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1/4 cupGold Medal® all-purpose floursee savings
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1/2 teaspoonpeppered seasoned saltsee savings
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1 tablespoonvegetable oilsee savings
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2 mediumdark-orange sweet potatoes, peeled, cut into 3/4-inch cubes (about 3 cups)see savings
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2 cupsGreen Giant® Valley Fresh Steamers Niblets® frozen cornsee savings
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2 cupsfrozen chopped collard greens (from 1-pound bag)see savings
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1 canblack-eyed peas, drained, rinsed (15 to 16 ounces)see savings
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1 canroasted garlic-seasoned chicken broth (14 ounces)see savings
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2 tablespoonsWorcestershire saucesee savings
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1/2 teaspoondried thyme leavessee savings
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1/8 teaspoonground red pepper (cayenne)see savings
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:
High Altitude (3500-6500 ft): No change.
Nutrition information
Per serving: Calories 400 (Calories from Fat 110); Total Fat 13g (Saturated Fat 4g, Trans Fat 0g); Cholesterol 50mg; Sodium 680mg; Total Carbohydrate 44g (Dietary Fiber 7g, Sugars 7g); Protein 27g. Daily Values: Vitamin A 340%; Vitamin C 20%; Calcium 15%; Iron 25%. Exchanges: 3 Starch; 0 Other Carbohydrate; 0 Vegetable; 2 1/2 Lean Meat; 1/2 Fat. Carbohydrate Choices: 3.
Percent Daily Values are based on a 2,000 calorie diet
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