Pork Stew

2 tablespoons onion powder
1 tablespoon chopped fresh parsley
1 tablespoon garlic powder
1 1/2 tablespoons seasoned salt
1 1/2 tablespoons ground black pepper
1 teaspoon dried marjoram
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
3 pounds boneless pork loin, cubed
1 bunch spinach leaves, washed
2 Tbl. olive oil
1 onion, thinly sliced
2 stalks chopped celery
1 pound fresh mushrooms, sliced
1 1/2 cups chicken broth
2 (28 ounce) cans stewed tomatoes
2 bay leaves
1/4 tsp. red pepper
1 teaspoon garlic powder
2 (15 ounce) cans butter beans, rinsed and drained
2 yellow squash, sliced
1 zucchini, sliced
1 pck. frozen corn
salt 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.