Pork Vegetable Stew Recipe
Ingredients
| 3 pounds lean boneless pork, cut in 1 1/2 inch cubes | ||
| Shortening | 1 Tablespoon | |
| 1 1/2 cups coarsely chopped onion | ||
| Garlic | 1 Clove (5gm), crushed | |
| Salt | 3 Teaspoon | |
| All purpose flour | 2 Tablespoon | |
| Pepper | 1/4 Teaspoon | |
| Ground allspice | 1/4 Teaspoon | |
| Dash of ground nutmeg | ||
| Bay leaf | 1 Small | |
| 2 cups celery cut in 1-inch pieces | ||
| 2 cups carrots cut in 1-inch pieces | ||
| 8 to 10 small white potatoes, peeled | ||
| Parsley | 2 Tablespoon, chopped | |
Directions
Brown pork cubes well in shortening in kettle or Dutch oven.
Add onion and garlic and saute until golden.
Mix 2 teaspoons salt and next 4 ingredients and sprinkle on meat.
Add 1 cup water and bay leaf, bring to boil, cover and cook slowly 35 minutes.
Add vegetables and remaining 1 teaspoon salt.
Cover and cook slowly 30 minutes, or until all is tender.
Sprinkle with parsley, if desired.
Add onion and garlic and saute until golden.
Mix 2 teaspoons salt and next 4 ingredients and sprinkle on meat.
Add 1 cup water and bay leaf, bring to boil, cover and cook slowly 35 minutes.
Add vegetables and remaining 1 teaspoon salt.
Cover and cook slowly 30 minutes, or until all is tender.
Sprinkle with parsley, if desired.
Chef
