Pork and veggie Stew

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.