Pork Vegetable Stew
|Lean boneless pork||3 Pound, cut in 1 1/2 inch cubes|
|Coarsely chopped onion||1 1⁄2 Cup (24 tbs)|
|Garlic||1 Clove (5 gm), crushed|
|All purpose flour||2 Tablespoon|
|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.