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Country-style Pork Stew

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    Source: www.backwoodshome.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Lipids, Cellulose
    VitaminsA, B2, B3
    MineralsCopper, Natrium, Chromium, Magnesium, Sulfur, Phosphorus, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 3/4 pound boneless pork shoulder, trimmed of separable fat

    2. Nonstick cooking spray

    3. 1-1/4 cups water

    4. 1-1/4 teaspoons instant chicken bouillon granules

    5. 1 14-1/2-ounce can tomatoes, cut up

    6. 2 small onions, cut into wedges

    7. 1/2 cup sliced celery

    8. 1 teaspoon dried oregano, crushed

    9. 1 teaspoon ground cumin

    10. 2 cloves garlic, minced

    11. 1bay leaf

    12. 1 cup yellow summer squash or zucchini cut into 1/2-inch slices

    13. 1 9-ounce package frozen cut green beans

    14. 1 tablespoon cornstarch

    15. 1 tablespoon water

    Instructions Jump to Ingredients ↑

    1. Cut meat into 1-inch cubes. Lightly coat a Dutch oven or large saucepan with cooking spray. Preheat over medium-high heat. Brown pork in the hot pan; drain fat.

    2. Add the 1 1/4 cups water and the bouillon granules. Stir in the undrained tomatoes, onions, celery, oregano, cumin, garlic, and bay leaf. Bring to boiling; reduce heat. Cover and simmer 45 to 60 minutes or until pork is tender.

    3. Stir in squash and green beans. Return to boiling; reduce heat. Simmer 5 minutes more. Combine cornstarch and the 1 tablespoon cold water. Stir into pork mixture. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more. Remove bay leaf.

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