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Pork Ragout

Western.Chefs's picture
  Salad oil 2 Tablespoon
  Onion 1 Large, sliced
  Pork cubes 1 1⁄2 Pound
  Canned tomatoes 16 Ounce (1 Can)
  Water 1⁄2 Cup (8 tbs)
  Salt 1 Teaspoon
  Thyme leaves 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Carrots 4 Medium
  Brussels sprouts/10-ounce package frozen brussels sprouts 10 Ounce (1 Container)
  Medium mushrooms 1⁄4 Pound

1. In 5-quart Dutch oven over medium heat, in hot salad oil, cook onion until tender, stirring occasionally. With slotted spoon, remove onion to plate; set aside.
2. In drippings remaining in Dutch oven over medium-high heat, cook pork cubes until browned on all sides. Stir in onion, tomatoes with their liquid, and next 4 ingredients; over high heat, heat to boiling. Reduce heat to low; cover and simmer 20 minutes, stirring occasionally.
3. Meanwhile, cut carrots into 2-inch chunks. If Brussels sprouts are large, cut each in half.
4. Add carrots to mixture in Dutch oven; continue cooking 15 minutes. Add mushrooms and Brussels sprouts; cook 25 minutes longer, stirring occasionally, until vegetables and pork are tender. Skim fat from liquid in Dutch oven.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2046 Calories from Fat 1050

% Daily Value*

Total Fat 117 g180.8%

Saturated Fat 29 g145.1%

Trans Fat 0.5 g

Cholesterol 390 mg130%

Sodium 3645.3 mg151.9%

Total Carbohydrates 121 g40.5%

Dietary Fiber 33.1 g132.2%

Sugars 32.9 g

Protein 146 g292.8%

Vitamin A 923.9% Vitamin C 544.3%

Calcium 44% Iron 68.2%

*Based on a 2000 Calorie diet

Pork Ragout Recipe