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Hot Pot Stew

Meat.World's picture
  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.

Recipe Summary

Side Dish

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