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Sage And Rosemary Pork Stew Recipe
|Boneless pork shoulder roast||2 Pound, cut into 3/4-inch cubes|
|Vegetable oil||1 Tablespoon|
|Canned chicken broth||29 Ounce (Two 14 1/2 Cans)|
|Water||1 Cup (16 tbs)|
|Sliced green onions||1⁄2 Cup (8 tbs)|
|Minced fresh rosemary/1 teaspoon dried rosemary||1 Tablespoon|
|Minced sage/1/8 teaspoon dried sage||1 Teaspoon|
|Cubed new potatoes||2 Cup (32 tbs) (Unpeeled)|
|Fresh green beans||1⁄2 Pound, cut up|
|All purpose flour||1⁄3 Cup (5.33 tbs)|
|Half and half||2⁄3 Cup (10.67 tbs)|
Serving size: Complete recipe
Calories 2415 Calories from Fat 939
% Daily Value*
Total Fat 105 g161.8%
Saturated Fat 36 g179.8%
Trans Fat 0 g
Cholesterol 459.7 mg
Sodium 1334.7 mg55.6%
Total Carbohydrates 165 g54.9%
Dietary Fiber 27.2 g108.7%
Sugars 10.5 g
Protein 226 g452.4%
Vitamin A 102.7% Vitamin C 240.8%
Calcium 45.5% Iron 65.3%
*Based on a 2000 Calorie diet
Brown pork cubes over medium-high heat.
Stir in broth, water, onions and seasonings.
Bring to a boil; reduce heat.
Simmer uncovered for 20 minutes.
Stir in potatoes and beans; simmer 15 to 20 minutes or until tender.
Combine flour and half-and-half; mix until smooth.
Gradually stir into stew.
Cook and stir until thickened.