Pork and veggie Stew
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
Celery, raw, 3 stalk, chopped medium (7-1/2" - 8" long) (remove)Carrots, raw, 1 cup, chopped (remove)Zucchini, 1 cup, sliced (remove)Mushrooms, fresh, 1 cup, sliced (remove)*Pork, boneless, cubed lean, .75 pound (remove)Sun Dried Tomatoes, 1 cup (remove)Bay Leaf, 1 (remove)Garlic powder, 1 tbsp (remove)Salt, .75 tsp (remove)Pepper, black, .5 tsp (remove)Pepper, cayenne, .25 tsp (remove)Rosemary, dried, 1 tsp (remove)Olive Oil, 2 tbsp (remove)*Daisy Light Sour Cream, 1 cup (remove)*Whole Foods Simply Organic French Onion Dip, 16 gram(s) (remove)*water filtered, 1 cup (remove)
sauté veggies and spices in olive oil in dutch oven over medium low heat.
add cubed pork and brown.
add 1/2 cup water and bring to boil.
put on low heat, cover and cook for 1 hour.
stir, add rest of water and cook covered on low 1 more hour
when all water is absorbed turn off heat and discard bay leaf
add sour cream mixed with dip mix.
warm for 5 minutes and serve.
Serving Size: makes 5 1-cup servings
Number of Servings: 5
Recipe submitted by SparkPeople user BLUEJEAN99.
add cubed pork and brown.
add 1/2 cup water and bring to boil.
put on low heat, cover and cook for 1 hour.
stir, add rest of water and cook covered on low 1 more hour
when all water is absorbed turn off heat and discard bay leaf
add sour cream mixed with dip mix.
warm for 5 minutes and serve.
Serving Size: makes 5 1-cup servings
Number of Servings: 5
Recipe submitted by SparkPeople user BLUEJEAN99.
Nutritional Info Amount Per Serving
- Calories: 262.8
- Total Fat: 11.5 g
- Cholesterol: 16.0 mg
- Sodium: 874.9 mg
- Total Carbs: 17.7 g
- Dietary Fiber: 3.5 g
- Protein: 23.8 g
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