Pork Stew with Spoonbread

Ingredients

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