Spiced Pork Stew Recipe

Summary

Preparation Time1 Hr 20 MinCooking Time10 Min
Ready In1 Hr 30 MinDifficulty LevelEasy
Health IndexHealthyServings4
CuisineCourse
MethodMain Ingredient
Interest Group

Ingredients

 All purpose flour3 Tablespoon
 Ground cumin1 Teaspoon
 Boneless pork shoulder2 Pound, trimmed of fat and cut into 3/4-inch pieces
 Onion1 Medium, chopped
 Cooking oil2 Tablespoon
 Canned diced tomatoes29 Ounce (2 Cans Of 14 1/2 Ounce Each)
 Water1⁄3 Cup (5.33 tbs)
 Salt1 Teaspoon
 Ground ginger1 Teaspoon
 Ground cinnamon1 Teaspoon
 Sugar1⁄2 Teaspoon
 Ground black pepper1⁄2 Teaspoon
 Carrots2 Medium, sliced
 Red potatoes2 Medium, chopped
 Sweet potato1 Medium, peeled and chopped
 Frozen cut green beans2 Cup (32 tbs) (Loose Pack)
 Snipped fresh cilantro/Parsley2 Tablespoon
 Plain low fat yogurt1⁄2 Cup (8 tbs)

Nutrition Facts

Serving size

Calories 780 Calories from Fat 333

% Daily Value*

Total Fat 37 g57%

Saturated Fat 11.4 g56.9%

Trans Fat 0.3 g

Cholesterol 142.3 mg47.4%

Sodium 963.4 mg40.1%

Total Carbohydrates 63 g21.1%

Dietary Fiber 10.8 g43.2%

Sugars 9.9 g

Protein 50 g99.6%

Vitamin A 249.3% Vitamin C 77.6%

Calcium 26% Iron 43.8%

*Based on a 2000 Calorie diet

Directions

1. In a resealable plastic bag, combine flour and cumin. Add pork pieces to plastic bag; shake to coat pork. In a 4- to 5-quart Dutch oven, cook meat and onion, half at a time, in hot oil until meat is browned. Drain off fat. Return all pork and onion to the Dutch oven.
2. Preheat oven to 350°F. Stir in undrained tomatoes, the water, salt, ginger, cinnamon, sugar, and pepper. Stir in carrots, red potatoes, sweet potato, and green beans. Bring mixture just to boiling.
3. Cover and bake about 1 hour and 20 minutes or until meat and vegetables are tender. Sprinkle individual servings with cilantro or parsley. If desired, serve with yogurt.
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