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Pork-Tomato Stew

  • 70minutes

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Source: www.womansday.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, E
MineralsCopper, Natrium, Potassium, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 pound(s) well-trimmed boneless pork shoulder (Boston Butt) , cut in 3/4-in. chunks

  2. 3 medium red-skin potatoes

  3. 1 large yellow summer squash or zucchini

  4. 1 can(s) (14 1/2 oz) diced tomatoes with roasted garlic

  5. 1 can(s) (14 1/2 oz) chicken broth

  6. 1 teaspoon(s) each ground cumin and dried oregano

  7. 1/2 teaspoon(s) each salt and pepper

  8. 1 can(s) (about 15 oz)

  9. chickpeas , rinsed

Instructions Jump to Ingredients ↑

  1. John Uher Coat a 4- to 6-qt saucepan with nonstick spray. Add pork; sauté 5 minutes or until browned.

  2. Meanwhile cut potatoes in 1-in. chunks (2 1/3 cups), and dice squash (2 cups). Add to pork along with remaining ingredients except chickpeas.

  3. Bring to a boil, reduce heat, cover and simmer, stirring a few times, 40 to 45 minutes until pork is tender. Stir in chickpeas and heat through.

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