Pork Stew with Spoonbread

Ingredients

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

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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