Pork Roast and Vegetable Stew
A jar of pasta sauce and diced tomatoes provide the base for this hearty pork and vegetable stew recipe.
Prep Time:
45 mins
Total Time:
2 hrs 15 mins
Servings:
Makes 8
Ingredients
-
2 lb. boneless pork shoulder roast
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1 Tbsp. olive oil
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1 Tbsp. butter
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2 stalks celery, chopped
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1 large onion, chopped
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1 Tbsp. dried chives
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1 tsp. dried parsley, crushed
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1 tsp. dried basil, crushed
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1/2 tsp. dried dill weed
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1/2 tsp. ground black pepper
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1 26-oz. jar traditional pasta sauce
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1 14.5-oz. can diced tomatoes, undrained
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2 cups frozen whole kernel corn
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1 cup packaged peeled fresh baby carrots, halved lengthwise
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3 medium 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
Calories 363, Total Fat 12 g, Saturated Fat 4 g, Monounsaturated Fat 5 g, Polyunsaturated Fat 1 g, Cholesterol 72 mg, Sodium 532 mg, Carbohydrate 40 g, Total Sugar 14 g, Fiber 6 g, Protein 26 g. Daily Values: Vitamin C 26%, Calcium 8%, Iron 17%.
Percent Daily Values are based on a 2,000 calorie diet
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