Pork Stew
- Number of Servings: 8
Ingredients
2 tablespoons onion powder1 tablespoon chopped fresh parsley1 tablespoon garlic powder1 1/2 tablespoons seasoned salt1 1/2 tablespoons ground black pepper1 teaspoon dried marjoram1 teaspoon ground cinnamon1 teaspoon ground nutmeg3 pounds boneless pork loin, cubed1 bunch spinach leaves, washed2 Tbl. olive oil1 onion, thinly sliced2 stalks chopped celery1 pound fresh mushrooms, sliced1 1/2 cups chicken broth2 (28 ounce) cans stewed tomatoes2 bay leaves1/4 tsp. red pepper1 teaspoon garlic powder2 (15 ounce) cans butter beans, rinsed and drained2 yellow squash, sliced1 zucchini, sliced1 pck. frozen cornsalt and pepper to taste
1. Toss together the onion powder, parsley, 1 tablespoon garlic powder, seasoned salt, 1 1/2 tablespoons black pepper, marjoram, cinnamon, and nutmeg in a large, resealable plastic bag. Add the cubed pork, toss until well coated, then seal, and refrigerate overnight.
2. The next morning brown the meat over medium heat in a large skillet. Then place in a crock-pot.
3. Heat the olive oil in a large pot over medium heat and stir in the onions and celery. Cook and stir until the onion has softened and turned translucent, about 10 minutes. Add the mushrooms, and cook until tender. Add the mixture to the meat in the crock-pot.
4. Add the remaining ingredients to the crock-pot. Cook on low 7-8 hours. Salt and pepper to taste.
Serving Size: Makes 8 servings. Size varies depending on the size of your veggies.
Number of Servings: 8
Recipe submitted by SparkPeople user WEBBSPINNER.
2. The next morning brown the meat over medium heat in a large skillet. Then place in a crock-pot.
3. Heat the olive oil in a large pot over medium heat and stir in the onions and celery. Cook and stir until the onion has softened and turned translucent, about 10 minutes. Add the mushrooms, and cook until tender. Add the mixture to the meat in the crock-pot.
4. Add the remaining ingredients to the crock-pot. Cook on low 7-8 hours. Salt and pepper to taste.
Serving Size: Makes 8 servings. Size varies depending on the size of your veggies.
Number of Servings: 8
Recipe submitted by SparkPeople user WEBBSPINNER.
Nutritional Info Amount Per Serving
- Calories: 589.6
- Total Fat: 19.0 g
- Cholesterol: 135.3 mg
- Sodium: 807.4 mg
- Total Carbs: 41.2 g
- Dietary Fiber: 14.3 g
- Protein: 62.2 g
Member Reviews