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Pork Vegetable Stew

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  Lean boneless pork 3 Pound, cut in 1 1/2 inch cubes
  Shortening 1 Tablespoon
  Coarsely chopped onion 1 1⁄2 Cup (24 tbs)
  Garlic 1 Clove (5 gm), crushed
  Salt 3 Teaspoon
  All purpose flour 2 Tablespoon
  Pepper 1⁄4 Teaspoon
  Ground allspice 1⁄4 Teaspoon
  Ground nutmeg 1 Dash
  Bay leaf 1 Small
  Celery 2 Cup (32 tbs), cut in 1-inch pieces
  Carrots 2 Cup (32 tbs), cut in 1-inch pieces
  White potatoes 10 Small, peeled
  Chopped parsley 2 Tablespoon

Brown pork cubes well in shortening in kettle or Dutch oven.
Add onion and garlic and saute until golden.
Mix 2 teaspoons salt and next 4 ingredients and sprinkle on meat.
Add 1 cup water and bay leaf, bring to boil, cover and cook slowly 35 minutes.
Add vegetables and remaining 1 teaspoon salt.
Cover and cook slowly 30 minutes, or until all is tender.
Sprinkle with parsley, if desired.

Recipe Summary

Difficulty Level: 
Main Dish

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Average: 4.2 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4332 Calories from Fat 1883

% Daily Value*

Total Fat 209 g321.9%

Saturated Fat 70.7 g353.7%

Trans Fat 2 g

Cholesterol 816.6 mg272.2%

Sodium 6877.3 mg286.6%

Total Carbohydrates 319 g106.2%

Dietary Fiber 50.7 g203%

Sugars 43.1 g

Protein 305 g610.3%

Vitamin A 932.7% Vitamin C 597.8%

Calcium 50.4% Iron 125.1%

*Based on a 2000 Calorie diet

Pork Vegetable Stew Recipe