Braised Pork and Vegetables Recipe
Ingredients
| Pork shoulder | 4 pound | |
| Vegetable oil | 2 Tablespoon | |
| 1 tablespoon instant chicken bouillon | ||
| Garlic powder | 1 Teaspoon | |
| Water | 1 1/2 Cup (16 tbs) | |
| Artichoke hearts | 1 Can (10oz), drained (Have ready at serving time:) | |
| Tomato | 1 Large, cut into wedges (Have ready at serving time:) | |
| 2 medium green peppers, cut into rings | ||
| Onion | 1 Large, separated into rings (Have ready at serving time:) | |
Directions
Cook pork in oil in 4-quart Dutch oven over medium heat, turning occasionally, until brown; drain.
Add instant bouillon, garlic powder and water.
Heat to boiling; reduce heat.
Cover and simmer until pork is done, about 3 hours.
Cover and refrigerate pork and broth separately.
Store no longer than 48 hours.
Add instant bouillon, garlic powder and water.
Heat to boiling; reduce heat.
Cover and simmer until pork is done, about 3 hours.
Cover and refrigerate pork and broth separately.
Store no longer than 48 hours.
Chef
