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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
large onion, chopped
-
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
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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)
- Servings Per Recipe 8,
- Calories 363,
- Protein (gm) 26,
- Carbohydrate (gm) 40,
- Fat, total (gm) 12,
- Cholesterol (mg) 72,
- Saturated fat (gm) 4,
- Monosaturated fat (gm) 5,
- Polyunsaturated fat (gm) 1,
- Dietary Fiber, total (gm) 6,
- Sugar, total (gm) 14,
- Vitamin A (IU) 3401,
- Vitamin C (mg) 15,
- Thiamin (mg) 1,
- Riboflavin (mg) 1,
- Niacin (mg) 8,
- Pyridoxine (Vit. B6) (mg) 1,
- Folate (µg) 32,
- Cobalamin (Vit. B12) (µg) 1,
- Sodium (mg) 532,
- Potassium (mg) 850,
- Calcium (DV %) 81,
- Iron (DV %) 3,
- Percent Daily Values are based on a 2,000 calorie diet
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