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–+ servings

Down-Home Pork Stew

Couverts6
Deel op Facebook Print Recipe

Ingredients

  • 1 lb boneless pork shoulder cut into ¾-inch cubes
  • ¼ cup all-purpose flour
  • ½ teaspoon peppered seasoned salt
  • 1 tablespoon vegetable oil
  • 2 medium dark-orange sweet potatoes peeled, cut into ¾-inch cubes (about 3 cups)
  • 2 cups frozen whole kernel corn
  • 2 cups frozen chopped collard greens from 1-lb bag
  • 1 can 15 to 16 oz black-eyed peas, drained, rinsed
  • 1 can 14 oz roasted garlic–seasoned chicken broth
  • 2 tablespoons Worcestershire sauce
  • ½ teaspoon dried thyme leaves
  • ⅛ teaspoon ground red pepper cayenne

Instructions

  • In large bowl, mix pork, flour and seasoned salt until pork is coated.
  • In 12-inch nonstick skillet, heat oil over medium-high heat.
  • Add pork; cook 8 to 10 minutes, stirring occasionally, until browned.
  • Add remaining ingredients to pork in skillet.
  • Heat to boiling.
  • Reduce heat to low; cover and simmer 30 to 40 minutes, stirring occasionally, until pork is tender.

Notes & Wine Advice

Quick Variation:
Plain chicken broth can be used, but increase the seasonings by adding 1 or 2 cloves finely chopped garlic.

Nutrition values

Calories: 400 kcal
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Course; One Pot Dinner / Pork / Stew