Pork Roast and Vegetable Stew
pounds boneless pork shoulder roast
tablespoon olive oil
stalks celery, chopped
large onion, chopped
tablespoon dried chives
teaspoon dried parsley, crushed
teaspoon dried dill weed
teaspoon ground black pepper
26 ounce jar traditional pasta sauce
14 1/2 ounce can diced tomatoes, undrained
cups frozen whole kernel corn
cup packaged peeled fresh baby carrots, halved lengthwise
Yukon Gold potatoes, peeled, if desired, and cut in 1-inch pieces
- Trim fat from pork; discard fat. Cut pork in 1- to 2-inch pieces.
- In a 4- to 5-quart Dutch oven cook pork, half at a time, in hot oil over medium-high heat until browned, stirring occasionally. Remove from pan. Add butter to pan. Add celery, onion, chives, parsley, basil, dill weed, and black pepper; cook for 8 to 10 minutes or until vegetables are tender, stirring occasionally.
- Add pasta sauce, tomatoes, corn, carrots, potatoes, and browned pork to onion mixture. Bring to boiling; reduce heat. Simmer, covered, about 1-1/2 hours or until meat and vegetables are tender, stirring occasionally. Season to taste with salt. Makes 8 (1-1/3-cup) servings.
Nutrition Facts(Pork Roast and Vegetable Stew)
- Per serving:
- 363 kcal cal.,
- 12 g fat
- (4 g sat. fat,
- 1 g polyunsaturated fat,
- 5 g monounsatured fat),
- 72 mg chol.,
- 532 mg sodium,
- 40 g carb.,
- 6 g fiber,
- 14 g sugar,
- 26 g pro.
- Percent Daily Values are based on a 2,000 calorie diet