Brunswick Stew

2 tbsp Extra Virgin Olive Oil
2 cup, chopped Onions, raw
2 clove Garlic
2 cup diced Potato, raw
1.5 package (10 oz) Mixed Vegetables, frozen
3 cup, diced Pork Shoulder (pork butt, picnic roast)
4 Cup(two cans) Stewed Tomatoes, Canned, No salt
4 cup (8 fl oz) (two cans) Chicken Broth

Heat oil in large pot over medium heat. Add onion and garlic; cook, stirring, 5 minutes. Add potatoes, and cook, stirring constantly, 2 minutes. Stir in mixed vegetables and pork. Add tomatoes and broth; bring to a boil, reduce heat, and simmer 20 minutes or until potatoes are tender.

Serving Size: 12 1-cup servings

Number of Servings: 1

Recipe submitted by SparkPeople user JESSICAZAMBIE.