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Spiced Pork Stew
Date added: December 7, 2007
- Servings: 8 change
- Calories per serving: 421
- Prep time: 40
- Cook time: 1
Ingredients
- 3 tbsp flour, all purpose, bleached, enrich
- 1 tsp spice, cumin, seeds, ground
- 2 pound pork, boneless shoulder cut into 3/4 inch pieces
- 1 onion chopped
- 2 tbsp oil, canola
- 3 cup tomatoes, diced, w/juice, cnd
- 1/3 cup water, tap
- 1 tsp salt, table
- 1 tsp ginger ground
- 1 tsp cinnamon, ground
- 1/2 tsp sugar
- 1/2 tsp spice, pepper, black, ground
- 2 carrots sliced
- 2 potatoes, red chopped
- 1 sweet potato peeled and chopped
- 2 cup snap beans, green, ckd f/fzn w/salt, drained
- 2 tbsp herb, cilantro, leaves, fresh
- 1/2 cup yogurt, plain low-fat optional
Recipe Method
1. In a resealable plastic bag, combine flour and cumin. Add pork pieces to plastic bag; shake to coat pork. In a oven-going 4 to 5 quart Dutch oven cook pork 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. Stir in undrained tomatoes, water, salt, ginger, cinnamon, sugar and pepper. Stir in carrots, red potatoes,
3. Cover and bake in a 350 F. oven about 1 hour, 20 minutes or until pork and vegetables are tender. Sprinkle individual servings with cilantro or parsley. If desired, serve with yogurt.
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Nutritional Facts
| Per serving | % Daily Value* |
| Calories 421 | 21% |
| Fat 22g | 34% |
| Cholesterol 97mg | 32% |
| Sodium 719mg | 30% |
| Carbohydrates 26g | 21% |
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