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Spiced Pork Stew

Healthycooking's picture
Ingredients
  All purpose flour 3 Tablespoon
  Ground cumin 1 Teaspoon
  Boneless pork shoulder 2 Pound, trimmed of fat and cut into 3/4-inch pieces
  Onion 1 Medium, chopped
  Cooking oil 2 Tablespoon
  Canned diced tomatoes 29 Ounce (2 Cans Of 14 1/2 Ounce Each)
  Water 1⁄3 Cup (5.33 tbs)
  Salt 1 Teaspoon
  Ground ginger 1 Teaspoon
  Ground cinnamon 1 Teaspoon
  Sugar 1⁄2 Teaspoon
  Ground black pepper 1⁄2 Teaspoon
  Carrots 2 Medium, sliced
  Red potatoes 2 Medium, chopped
  Sweet potato 1 Medium, peeled and chopped
  Frozen cut green beans 2 Cup (32 tbs) (Loose Pack)
  Snipped fresh cilantro/Parsley 2 Tablespoon
  Plain low fat yogurt 1⁄2 Cup (8 tbs)
Directions

1. In a resealable plastic bag, combine flour and cumin. Add pork pieces to plastic bag; shake to coat pork. In a 4- to 5-quart Dutch oven, cook meat and onion, half at a time, in hot oil until meat is browned. Drain off fat. Return all pork and onion to the Dutch oven.
2. Preheat oven to 350°F. Stir in undrained tomatoes, the water, salt, ginger, cinnamon, sugar, and pepper. Stir in carrots, red potatoes, sweet potato, and green beans. Bring mixture just to boiling.
3. Cover and bake about 1 hour and 20 minutes or until meat and vegetables are tender. Sprinkle individual servings with cilantro or parsley. If desired, serve with yogurt.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Stewed
Ingredient: 
Pork
Interest: 
Party, Healthy
Preparation Time: 
80 Minutes
Cook Time: 
10 Minutes
Ready In: 
0 Minutes
Servings: 
4

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