Pork Roast and Vegetable Stew

A jar of pasta sauce and diced tomatoes provide the base for this hearty pork and vegetable stew recipe.


Pork Roast and Vegetable Stew

by 3  people


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Ingredients
  • 2   pounds 
    boneless pork shoulder roast
  • 1   tablespoon 
    olive oil
  • 1   tablespoon 
    butter
  • 2   stalks 
    celery, chopped
  • 1   large 
    onion, chopped
  • 1   tablespoon 
    dried chives
  • 1   teaspoon 
    dried parsley, crushed
  • 1   teaspoon 
    dried basil, crushed
  • 1/2  teaspoon 
    dried dill weed
  • 1/2  teaspoon 
    ground black pepper
  • 1  26  ounce jar 
    traditional pasta sauce
  • 1  14 1/2 ounce can 
    diced tomatoes, undrained
  • 2   cups 
    frozen whole kernel corn
  • 1   cup 
    packaged peeled fresh baby carrots, halved lengthwise
  • 3   
    Yukon Gold potatoes, peeled, if desired, and cut in 1-inch pieces
Directions
1.
Trim fat from pork; discard fat. Cut pork in 1- to 2-inch pieces.
2.
In a 4- to 5-quart Dutch oven cook pork, half at a time, in hot oil over medium-high heat until browned, stirring occasionally. Remove from pan. Add butter to pan. Add celery, onion, chives, parsley, basil, dill weed, and black pepper; cook for 8 to 10 minutes or until vegetables are tender, stirring occasionally.
3.
Add pasta sauce, tomatoes, corn, carrots, potatoes, and browned pork to onion mixture. Bring to boiling; reduce heat. Simmer, covered, about 1-1/2 hours or until meat and vegetables are tender, stirring occasionally. Season to taste with salt. Makes 8 (1-1/3-cup) servings.
Nutrition information
Per Serving: cal. (kcal) 363, Fat, total (g) 12, chol. (mg) 72, sat. fat (g) 4, carb. (g) 40, Monosaturated fat (g) 5, Polyunsaturated fat (g) 1, fiber (g) 6, sugar (g) 14, pro. (g) 26, vit. A (IU) 3401, vit. C (mg) 15, Thiamin (mg) 1, Riboflavin (mg) 1, Niacin (mg) 8, Pyridoxine (Vit. B6) (mg) 1, Folate (g) 32, Cobalamin (Vit. B12) (g) 1, sodium (mg) 532, Potassium (mg) 850, calcium (mg) 81, iron (mg) 3, Percent Daily Values are based on a 2,000 calorie diet
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