Pork Stew with Spoonbread

Ingredients

  • 1 ¾ cups chopped baking potato
  • 2 tablespoons bourbon
  • 1/8 teaspoon ground red pepper
  • 3 medium carrots, scraped and cut into 1/2-inch slices
  • ¼ teaspoon freshly ground black pepper
  • 1 cup coarsely chopped crimini mushrooms
  • 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
    • 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
    • Spoonbread
    • ½ teaspoon ground allspice
    • ½ teaspoon salt
    • 1 tablespoon all-purpose flour
    • 1 medium parsnip, scraped and cut into 1/2-inch slices

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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