Pork And Lentil Stew
|Boneless pork shoulder||3 Pound, cut into 1 inch cubes|
|Flour||1⁄4 Cup (4 tbs)|
|Ground black pepper||1⁄4 Teaspoon|
|Olive oil||3 Tablespoon (Progresso)|
|Chopped onion||1 Cup (16 tbs)|
|Tomato puree||29 Ounce (1 Can, Progresso)|
|Water||1⁄2 Cup (8 tbs)|
|Canned lentil soup||38 Ounce (2 Cans, 19 Ounces Each Progresso)|
|Peeled potato chunks||3 Cup (48 tbs) (1 Inch Size)|
|Celery chunks||3 Cup (48 tbs) (2 Inch Size)|
Coat pork cubes with flour mixed with salt and black pepper.
In a large saucepot or skillet heat olive oil until hot.
Add a few pieces of the pork.
Brown on all sides.
Remove from saucepot; set aside.
Repeat with remaining pork.
Add onion to drippings left in saucepot.
Saute until tender, about 5 minutes.
Stir in tomato puree and water, stirring to loosen panicles from bottom of skillet.
Return pork to saucepot.
Bring to a boil.
Reduce heat and simmer, covered, for 45 minutes, stirring occasionally.
Add lentil soup, potatoes and celery.
Return to a boil.
Reduce heat and simmer, covered, until pork and vegetables are tender, about 30 minutes, stirring occasionally.