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Title:   Spring Pork Stew

Nutrition facts

Serving Size 1/6 recipe
Amount per serving
Calories 315 Calories from Fat 0
Hide Daily Values % Daily Value*
Total Fat 6g 9%
  Saturated Fat 0g 0%
Cholesterol 70mg 23%
Sodium 731mg 30%
Total Carbohydrates 39g 13%
  Dietary Fiber 5g
Protein 27g
Vitamin A 0%     Vitamin C 0%
Calcium 0%     Iron 0%
* Percent Daily Values are based on a 2,000 calorie diet.


Serves 6
1cup uncooked white rice
2teaspoons extra-virgin olive oil
1pound lean pork roast or stew meat, trimmed of fat, cut into 1-inch cubes
1cup Homemade Chicken Stock , or canned low-sodium chicken broth, skimmed of fat
2cloves garlic, minced
1medium onion, peeled, cut into 1/2-inch dice
2ribs celery, cut into 1/2-inch dice
2medium carrots, cut into 1/2-inch dice
1zucchini, cut in half lengthwise, then cut into 1/2-inch half moons
1yellow squash, cut in half lengthwise, then cut into 1/2-inch half moons
1yellow bell pepper, seeded and cut into 1/2-by-2-inch strips
1red bell pepper, seeded and cut into 1/2-by-2-inch strips
1twenty-eight-ounce can plum tomatoes
2teaspoons chopped fresh thyme
2teaspoons chopped fresh flat-leaf parsley
1teaspoon salt
1/2teaspoon freshly ground black pepper
 1.   Bring a saucepan of water to a boil. Stir in rice; reduce to a simmer. Cook until rice is tender, about 20 minutes. Drain, rinse with warm water, and set aside, covered.
 2.   Heat oil in a high-sided skillet on medium-high heat. Add pork; sauté, stirring occasionally, until brown on all sides, 3 to 4 minutes. Transfer pork to a plate; cover.
 3.   Place 1/2 cup stock, garlic, onion, celery, and carrots in pan. Cook, stirring occasionally until they soften, about 3 minutes. Add zucchini, squash, and peppers. Toss well; cook until soft, about 5 minutes.
 4.   Stir in remaining 1/2 cup stock and tomatoes with juice, breaking tomatoes apart with a spoon. Stir in thyme and parsley.
 5.   Return pork to pan, reduce heat to low, cover, and simmer until pork and vegetables are tender, about 20 minutes. Season with salt and pepper; serve over reserved rice.
  Per serving: 315 calories, 6 g fat, 70 mg cholesterol, 39 g carbohydrate, 731 mg sodium, 27 g protein, 5 g dietary fiber.

last edit by blozzom, 9/5/2006 6:01:14 PM

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Meals, Entrees, and Sidedishes   Pork Products   RECIPES   stews  

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