Постинг
01.04.2011 10:07 -
Pork Roast and Vegetable Stew
ingredients
- 2 lb. boneless pork shoulder roast
- 1 Tbsp. olive oil
- 1 Tbsp. butter
- 2 stalks celery, chopped
- 1 large onion, chopped
- 1 Tbsp. dried chives
- 1 tsp. dried parsley, crushed
- 1 tsp. dried basil, crushed
- 1/2 tsp. dried dill weed
- 1/2 tsp. ground black pepper
- 1 26-oz. jar traditional pasta sauce
- 1 14.5-oz. can diced tomatoes, undrained
- 2 cups frozen whole kernel corn
- 1 cup packaged peeled fresh baby carrots, halved lengthwise
- 3 medium Yukon Gold potatoes, peeled, if desired, and cut in 1-inch pieces
directions
- Trim fat from pork; discard fat. Cut pork in 1- to 2-inch pieces.
- In a 4- to 5-quart Dutch oven cook pork, half at a time, in hot oil over medium-high heat until browned, stirring occasionally. Remove from pan. Add butter to pan. Add celery, onion, chives, parsley, basil, dill weed, and black pepper; cook for 8 to 10 minutes or until vegetables are tender, stirring occasionally.
- Add pasta sauce, tomatoes, corn, carrots, potatoes, and browned pork to onion mixture. Bring to boiling; reduce heat. Simmer, covered, about 1-1/2 hours or until meat and vegetables are tender, stirring occasionally. Season to taste with salt. Makes 8 (1-1/3-cup) servings.
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