Hot Pot Stew
|Cubed lean boneless pork||1 Cup (16 tbs) (1/2-Inch Pieces)|
|Cubed fully cooked ham||1 Cup (16 tbs)|
|Coarsely chopped green pepper||1 Cup (16 tbs)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Chopped celery||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Cubed red potatoes||3 Cup (48 tbs)|
|Water||3 Cup (48 tbs)|
|Canned pinto beans||16 Ounce, drained, rinsed (1 Can)|
|Canned great northern beans||15 3⁄4 Ounce, drained, rinsed (1 Can)|
|Sugar||1⁄4 Teaspoon (1 Can)|
|Chicken bouillon granules||1 Teaspoon|
|Beef bouillon granules||1 Teaspoon|
|Ground nutmeg||1⁄4 Teaspoon|
|Coarsely ground pepper||1⁄4 Teaspoon|
|Frozen chopped spinach/Turnip greens / one 14-1/2 ounces can spinach / turnip greens, drained||10 Ounce, drained (1 Package)|
In a Dutch oven or soup kettle coated with nonstick cooking spray, brown pork over medium-high heat.
Add ham, green pepper, onion, celery and garlic.
Reduce heat to medium; cook for 8-10 minutes or until vegetables are just tender, stirring occasionally.
Add the next nine ingredients.
Reduce heat; cover and simmer for 20 minutes or until potatoes are tender.
Add spinach and cook until heated through.
Serving size: Complete recipe
Calories 2815 Calories from Fat 755
% Daily Value*
Total Fat 85 g131%
Saturated Fat 27.9 g139.7%
Trans Fat 0 g
Cholesterol 369.8 mg123.3%
Sodium 4638.2 mg193.3%
Total Carbohydrates 328 g109.2%
Dietary Fiber 66.9 g267.7%
Sugars 28 g
Protein 193 g385.5%
Vitamin A 555.5% Vitamin C 567.1%
Calcium 100% Iron 140.2%
*Based on a 2000 Calorie diet