1 lb lean pork boneless shoulder
1 cup chopped onion (about 1 large)
1 tsp chopped fresh or l/2 teaspoon dried, rosemary le
1 tbsp chopped fresh or 1 teaspoon dried b, asal leaves
1/4 tsp pepper
1/2 cup water
3 cup halved mushrooms (about 8 ounces)
2 cup l-inch slices carrots (about 6 medi, um)
1 large green bell pepper-, cut into l-inch pieces
1/2 cup burgundy or other dry red wine
1 can (8 ounces) tomato sauce
A Recipe for
Savory Pork Stew
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This Recipe for Savory Pork Stew is one of thousands in the Recipes-to-go Meat Cookbook.
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This is a recipe for Savory Pork Stew from the recipe cookbook of Recipes-to-go (Meat)
Proust had his madeleines; I am devastated by the scent of yeast bread rising. |
| Bert Greene |
Always take a good look at what you're about to eat. It's not so important to know what it is, but it's critical to know what it was. |
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Food Tip |
If the headache would only precede the intoxication, alcoholism would be a virtue. |
| Samuel Butler |
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
Serves: 1
Savory Pork Stew Recipe brought to you by Recipes To-Go