Pork Roast and Vegetable Stew

A jar of pasta sauce and diced tomatoes provide the base for this hearty pork and vegetable stew recipe.

Pork Roast and Vegetable Stew Enlarge Image
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3 users rated this recipe an average rating of 3.5
Makes:
8 servings
Serving Size:
1 1/3 cup
Prep:
45 mins
Cook:
1 hr 30 mins
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Pork Roast and Vegetable Stew

Ingredients
2
pounds boneless pork shoulder roast
1
tablespoon olive oil
1
tablespoon butter
2
stalks celery, chopped
1
1
tablespoon dried chives
1
teaspoon dried parsley, crushed
1
teaspoon dried basil, crushed
1/2
teaspoon dried dill weed
1/2
teaspoon ground black pepper
1
26 ounce jar traditional pasta sauce
1
14 1/2 ounce can diced tomatoes, undrained
2
cups frozen whole kernel corn
1
cup packaged peeled fresh baby carrots, halved lengthwise
3
Yukon Gold potatoes, peeled, if desired, and cut in 1-inch pieces

Directions

  1. Trim fat from pork; discard fat. Cut pork in 1- to 2-inch pieces.
  2. 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.
  3. 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
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