Sage and Rosemary Pork Stew
Courtesy of National Pork Board
Servings: 6
Prep Time: 15 Min.
Cook Time: 50 Min.
Prep Time: 15 Min.
Cook Time: 50 Min.
What you need:
* 2 lb. boneless pork shoulder roast, cut into 3/4-in. cubes
* 1 Tbsp. oil
* 2 14 1/2-oz. cans chicken broth
* 1 c. water
* 1/2 c. green onions, sliced
* 1 Tbsp. fresh rosemary, OR 1 tsp. dried rosemary
* 1 tsp. fresh sage, OR 1/8 tsp. dried sage
* 1/4 tsp. salt
* 1/8 tsp. pepper
* 2 c. new potatoes, unpeeled and cubed
* 1/2 lb. fresh green beans, cut
* 1/3 c. flour
* 2/3 c. half & half
* 1 Tbsp. oil
* 2 14 1/2-oz. cans chicken broth
* 1 c. water
* 1/2 c. green onions, sliced
* 1 Tbsp. fresh rosemary, OR 1 tsp. dried rosemary
* 1 tsp. fresh sage, OR 1/8 tsp. dried sage
* 1/4 tsp. salt
* 1/8 tsp. pepper
* 2 c. new potatoes, unpeeled and cubed
* 1/2 lb. fresh green beans, cut
* 1/3 c. flour
* 2/3 c. half & half
What to do:
1. Heat oil in Dutch oven. Brown pork cubes over medium-high heat. Stir in chicken broth, water, onions and seasonings. Bring to a boil; reduce heat. Simmer uncovered for 20 minutes. Stir in potatoes and beans; simmer 15-20 minutes or until tender.
2. Combine flour and half and half; mix until smooth. Gradually stir into stew. Cook and stir until thickened.
* Warm up after a day outside or make this stew as a great reason to stay in. Serve with homemade biscuits and a tall glass of milk.
* Recipe and photo courtesy of National Pork Board. For more recipes visit:
www.PorkBeInspired.com
2. Combine flour and half and half; mix until smooth. Gradually stir into stew. Cook and stir until thickened.
* Warm up after a day outside or make this stew as a great reason to stay in. Serve with homemade biscuits and a tall glass of milk.
* Recipe and photo courtesy of National Pork Board. For more recipes visit:
www.PorkBeInspired.com
Nutritional information:
Calories: 383; Total Fat: 21g; Saturated Fat: 8g; Cholesterol: 100mg; Total Carbs: 19g; Fiber: 2g; Protein: 29g; Sodium: 768mg;