Pork Stew with Spoonbread

Ingredients

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

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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