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Pork Stew with Spoonbread

Ingredients

  • 1 medium parsnip, scraped and cut into 1/2-inch slices
  • 1 tablespoon all-purpose flour
  • 1 pound lean boneless pork loin
  • ½ teaspoon salt
  • Spoonbread
  • 1 cup frozen whole kernel corn, thawed
  • 1 ½ cups chopped onion
  • + 13 more ingredients
    • ¾ cup chopped celery
    • 4 cups canned no-salt-added chicken broth, undiluted
    • 2 (14 1/2-ounce) cans no-salt-added tomatoes, undrained and chopped
    • 1 medium turnip, peeled and cut into 1/2-inch slices
    • 1 cup coarsely chopped crimini mushrooms
    • ¼ teaspoon freshly ground black pepper
    • 3 medium carrots, scraped and cut into 1/2-inch slices
    • ½ teaspoon ground allspice
    • 1/8 teaspoon ground red pepper
    • 2 tablespoons bourbon
    • 1 ¾ cups chopped baking potato
    • ¼ teaspoon ground mace
    • Vegetable cooking spray

Trim fat from pork; cut pork into 1/2-inch cubes. Coat a Dutch oven with cooking spray; place over medium-high until hot. Add pork, and cook until pork is browned on all sides, stirring frequently. Drain and pat dry with paper towels. Wipe drippings from Dutch oven. Coat Dutch oven with cooking s...

View full recipe at My Recipes

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