Hot Pot Stew Recipe
Ingredients
| Boneless pork | 1 Cup (16 tbs) | |
| 1 cup cubed fully cooked ham | ||
| Green pepper | 1 Cup (16 tbs), coarsely chopped | |
| Onion | 1/2 Cup (16 tbs), chopped | |
| Celery | 1/2 Cup (16 tbs), chopped | |
| Garlic | 1 Clove (5gm), minced | |
| Red potatoes | 3 Cup (16 tbs), cubed | |
| Water | 3 Cup (16 tbs) | |
| Pinto beans | 1 Can (10oz), drained, rinsed | |
| Great northern beans | 1 Can (10oz), drained, rinsed | |
| Sugar | 1/4 Teaspoon | |
| 1 teaspoon chicken bouillon granules | ||
| 1 teaspoon beef bouillon granules | ||
| Ground nutmeg | 1/4 Teaspoon | |
| 1/4 teaspoon coarsely ground pepper | ||
| Frozen chopped spinach package | 1 , drained | |
Directions
In a Dutch oven or soup kettle coated with nonstick cooking spray, brown pork over medium-high heat.
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.
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.
Chef
