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Hot Pot Stew Recipe
|Cubed lean boneless pork||1 Cup (16 tbs) (1/2-Inch Pieces)|
|Cubed fully cooked ham||1 Cup (16 tbs)|
|Coarsely chopped green pepper||1 Cup (16 tbs)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Chopped celery||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Cubed red potatoes||3 Cup (48 tbs)|
|Water||3 Cup (48 tbs)|
|Canned pinto beans||16 Ounce, drained, rinsed (1 Can)|
|Canned great northern beans||15 3⁄4 Ounce, drained, rinsed (1 Can)|
|Sugar||1⁄4 Teaspoon (1 Can)|
|Chicken bouillon granules||1 Teaspoon|
|Beef bouillon granules||1 Teaspoon|
|Ground nutmeg||1⁄4 Teaspoon|
|Coarsely ground pepper||1⁄4 Teaspoon|
|Frozen chopped spinach/Turnip greens / one 14-1/2 ounces can spinach / turnip greens, drained||10 Ounce, drained (1 Package)|
Serving size: Complete recipe
Calories 2448 Calories from Fat 470
% Daily Value*
Total Fat 54 g82.6%
Saturated Fat 16 g80.1%
Trans Fat 0 g
Cholesterol 144.2 mg
Sodium 4496.6 mg187.4%
Total Carbohydrates 330 g110%
Dietary Fiber 68.1 g272.5%
Sugars 29.2 g
Protein 176 g352.7%
Vitamin A 555% Vitamin C 565.9%
Calcium 96.6% Iron 126.7%
*Based on a 2000 Calorie diet
Add ham, green pepper, onion, celery and garlic.
Reduce heat to medium; cook for 8-10 minutes or until vegetables are just tender, stirring occasionally.
Add the next nine ingredients.
Reduce heat; cover and simmer for 20 minutes or until potatoes are tender.
Add spinach and cook until heated through.