Pork & Potato Stew (1.5 cup/serving)

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 451.5
  • Total Fat: 16.1 g
  • Cholesterol: 130.8 mg
  • Sodium: 399.7 mg
  • Total Carbs: 28.0 g
  • Dietary Fiber: 3.8 g
  • Protein: 46.5 g

View full nutritional breakdown of Pork & Potato Stew (1.5 cup/serving) calories by ingredient


Introduction

A generic cold-weather stew of pork sirloin, tomato, potato, yam, carrot, onion, celery, mushroom, herbs, with low-fat chicken broth base. A generic cold-weather stew of pork sirloin, tomato, potato, yam, carrot, onion, celery, mushroom, herbs, with low-fat chicken broth base.
Number of Servings: 12

Ingredients

    Pork sirloin roast, baby new potatoes, Japanese yams, onion, carrot, celery, mushrooms, chicken broth, tomatoes (diced, canned is fine), parsley, rosemary, fajita seasoning

Directions

Dice onion, carrot and celery. Bone and cube pork roast, trimming fat. Heat a little of the trimmed fat in a skillet until it liquefies and covers the bottom (or use 2 tbsp. vegetable oil) and brown the meat on all sides then remove to a big soup pot. In the remaining oil (add some more if needed) cook the diced veggies until onions are translucent, then add to the soup pot. Pour in the chicken broth, can of tomatoes, and water to cover. Bring to a boil, then simmer for an hour or so. Add the mushrooms, herbs, and seasoning and simmer another hour. Taste and adjust spices as needed. Cube the potatoes and yams to the size of a spoon-able bite, then add to the stew. Bring back to a boil and simmer another hour. Stir vigorously to rough up the potatoes a few times during cooking, they will help thicken the stew. You don't want to cook them until they totally fall apart or they'll be too mushy to eat. Makes about 12 1.5 cup servings.

Number of Servings: 12

Recipe submitted by SparkPeople user THALASSHAYA.