Savory pork stew .
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Lean pork boneless shoulder |
| 1 | cup | Chopped onion (about 1 large) |
| 1 | teaspoon | Chopped fresh or l/2 teaspoon dried rosemary leaves |
| 1 | tablespoon | Chopped fresh or 1 teaspoon dried basal leaves |
| ¼ | teaspoon | Pepper |
| ½ | cup | Water |
| 3 | cups | Halved mushrooms (about 8 ounces) |
| 2 | cups | L-inch slices carrots (about 6 medium) |
| 1 | large | Green bell pepper-; cut into l-inch pieces |
| ½ | cup | Burgundy or other dry red wine |
| 1 | can | (8 ounces) tomato sauce |
Directions
Serve with rye bread and a tossed lettuce salad for a light but satisfying meal.
Trim fat from pork shoulder. Cut pork into l-inch cubes. Spray 3-quart nonstick saucepan with nonstick cooking spray. Cook pork over medium heat about 4 minutes, stirring frequently, until pork 1s brown. Stir 1n onion, rosemary, basal, pepper and water. Heat to boiling; reduce heat.
Cover and simmer about 1 hour or until pork 1s almost tender. Stir 1n remaining ingredients. Cover and simmer about 30 minutes, stirring occasionally, until vegetables are tender.
6 servings.
From the files of Al Rice, North Pole Alaska. Feb 1994