Pork Ragout Recipe

Summary

Difficulty LevelEasyHealth IndexAverage
CuisineMethod
Main IngredientInterest Group

Ingredients

 Salad oil2 Tablespoon
 Onion1 Large, sliced
 1 1/2 pounds pork cubes
 Tomatoes1 Can (10oz)
 Water1/2 Cup (16 tbs)
 Salt1 Teaspoon
 Thyme leaves1/2 Teaspoon
 Pepper1/4 Teaspoon
 4 medium-sized carrots
 1 10-ounce container Brussels sprouts or 1 10-ounce package frozen Brussels sprouts
 1/4 pound medium-sized mushrooms

Directions

1. In 5-quart Dutch oven over medium heat, in hot salad oil, cook onion until tender, stirring occasionally. With slotted spoon, remove onion to plate; set aside.
2. In drippings remaining in Dutch oven over medium-high heat, cook pork cubes until browned on all sides. Stir in onion, tomatoes with their liquid, and next 4 ingredients; over high heat, heat to boiling. Reduce heat to low; cover and simmer 20 minutes, stirring occasionally.
3. Meanwhile, cut carrots into 2-inch chunks. If Brussels sprouts are large, cut each in half.
4. Add carrots to mixture in Dutch oven; continue cooking 15 minutes. Add mushrooms and Brussels sprouts; cook 25 minutes longer, stirring occasionally, until vegetables and pork are tender. Skim fat from liquid in Dutch oven.
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