|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)|
|Thyme leaves||1⁄2 Teaspoon|
|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.