Smoky Pork StewSubmitted by: -CORAL-
IntroductionA hearty stew suitable for use as a main dish. Liquid smoke adds a deep, rich flavor. A hearty stew suitable for use as a main dish. Liquid smoke adds a deep, rich flavor.
2 Tb. olive oil
3 - 4 Cloves Garlic, chopped
2 lbs pork sirloin or pork loin, trimmed of fat, chopped into 1/2" cubes*
6 cups water
3 tsp "Better than Bouillon" ham base
3 tsp "Better than Bouillon" chicken base
1 - 2 large carrots, chopped
4 medium potatoes, chopped into 1" - 2" cubes**
3 stalks celery, chopped
2 bay leaves
1 Tb. dried Bouquet Garni***
2 tsp fresh thyme, chopped
1 Tb. liquid smoke
1/2 Tb. freshly ground black pepper
1/3 cup white flour
*Tip on cutting pork into small 1/2" cubes - it is much easier to cut if it's half frozen.
**make sure the potato pieces aren't so small that you are left with no potatoes (they will shed) at the end of the 120 minute simmering time.
*I bought my bouquet garni mixture at Penzey's Spices, which they say is "Hand-mixed from: savory, rosemary, thyme, Turkish oregano, basil, dill weed, marjoram, sage and tarragon."
Add garlic and celery saute for a couple minutes.
Add pork and fresh thyme, turn heat to medium-high and stir-fry until browned (about 3 minutes).
Add all other ingredients except flour and bring to a boil.
Reduce heat to low, cover and simmer for 90 minutes, stirring occasionally.
Using a ladle, remove 3 cups of the broth and put it into a large measuring cup or bowl.
Add the flour slowly to the removed broth, stirring and whisking until well blended.
Pour the flour and broth mixture back into the soup.
Cover the soup and continue simmering for 30 minutes, stirring every 10 minutes.
Remove bay leaves before serving.
Serving Size: makes 10 1-cup servings
Number of Servings: 10
Recipe submitted by SparkPeople user -CORAL-.