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.