Savory pork stew .

1 servings

Ingredients

Quantity Ingredient
1 pounds Lean pork boneless shoulder
1 cup Chopped onion (about 1 large)
1 teaspoon Chopped fresh or l/2 teaspoon dried rosemary leaves
1 tablespoon Chopped fresh or 1 teaspoon dried basal leaves
¼ teaspoon Pepper
½ cup Water
3 cups Halved mushrooms (about 8 ounces)
2 cups L-inch slices carrots (about 6 medium)
1 large Green bell pepper-; cut into l-inch pieces
½ cup Burgundy or other dry red wine
1 can (8 ounces) tomato sauce

Directions

Serve with rye bread and a tossed lettuce salad for a light but satisfying meal.

Trim fat from pork shoulder. Cut pork into l-inch cubes. Spray 3-quart nonstick saucepan with nonstick cooking spray. Cook pork over medium heat about 4 minutes, stirring frequently, until pork 1s brown. Stir 1n onion, rosemary, basal, pepper and water. Heat to boiling; reduce heat.

Cover and simmer about 1 hour or until pork 1s almost tender. Stir 1n remaining ingredients. Cover and simmer about 30 minutes, stirring occasionally, until vegetables are tender.

6 servings.

From the files of Al Rice, North Pole Alaska. Feb 1994

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