Pork Stew with Spoonbread

Ingredients

  • ½ teaspoon salt
  • 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
  • Spoonbread
  • 1 tablespoon all-purpose flour
  • 1 medium parsnip, scraped and cut into 1/2-inch slices
  • + 13 more ingredients
    • ½ teaspoon ground allspice
    • ¼ teaspoon ground mace
    • 1 pound lean boneless pork loin
    • 1 cup frozen whole kernel corn, thawed
    • 1 ½ cups chopped onion
    • 1/8 teaspoon ground red pepper
    • 2 tablespoons bourbon
    • 1 ¾ cups chopped baking potato
    • 1 cup coarsely chopped crimini mushrooms
    • ¼ teaspoon freshly ground black pepper
    • 3 medium carrots, scraped and cut into 1/2-inch slices
    • 1 medium turnip, peeled and cut into 1/2-inch slices
    • 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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