Pork Stew with Polenta

Pork Stew with Polenta + enlarge image
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7 users rated this recipe an average rating of 3.0
Makes:
4 servings
Prep:
20 mins
Cook:
7 hrs to 8 hrs on low or 3-1/2 to 4 hours on high
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Pork Stew with Polenta

Ingredients
1 1/2
pounds boneless pork country-style ribs
1
cup chopped onion (1 large)
1
cup coarsely chopped green, yellow, and/or red sweet pepper (1 large)
1
14 1/2 ounce can diced tomatoes with basil and oregano, undrained
1
14 ounce can beef broth
1/4
cup dry red wine
3
tablespoons quick-cooking tapioca, crushed
1
teaspoon dried Italian seasoning, crushed
1/4
teaspoon salt
2
1
16 ounce tube refrigerated cooked polenta
2
cups torn fresh baby spinach (optional)
 

Directions

  1. Trim fat from meat. Cut meat into 1-1/2- to 2-inch pieces. In a 3- 1/2- or 4-quart slow cooker, combine meat, onion, and sweet pepper. Stir in undrained tomatoes, broth, red wine, tapioca, Italian seasoning, salt, and garlic.
  2. Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3-1/2 to 4 hours.
  3. Meanwhile, prepare polenta according to package directions.
  4. Just before serving, if desired, stir spinach into stew. Serve stew with polenta. If desired, sprinkle each serving with Parmesan cheese. Makes 4 servings.

Nutrition Facts

(Pork Stew with Polenta)
    Per serving:
  • 450 kcal cal.,
  • 17 g fat
  • (5 g sat. fat,
  • 2 g polyunsaturated fat,
  • 7 g monounsatured fat),
  • 116 mg chol.,
  • 1342 mg sodium,
  • 32 g carb.,
  • 2 g fiber,
  • 11 g sugar,
  • 39 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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