boneless pork country-style ribs
chopped onion (1 large)
coarsely chopped green, yellow, and/or red sweet pepper (1 large)
14 1/2ounce can
diced tomatoes with basil and oregano, undrained
14 ounce can
dry red wine
quick-cooking tapioca, crushed
dried Italian seasoning, crushed
cloves garlic, minced
16 ounce tube
refrigerated cooked polenta
torn fresh baby spinach (optional)
Shredded Parmesan cheese (optional)
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.
Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3-1/2 to 4 hours.
Meanwhile, prepare polenta according to package directions.
Just before serving, if desired, stir spinach into stew. Serve stew with polenta. If desired, sprinkle each serving with Parmesan cheese. Makes 4 servings.
(Pork Stew with Polenta)
- Servings Per Recipe 4,
- cal. (kcal) 450,
- Fat, total (g) 17,
- chol. (mg) 116,
- sat. fat (g) 5,
- carb. (g) 32,
- Monosaturated fat (g) 7,
- Polyunsaturated fat (g) 2,
- fiber (g) 2,
- sugar (g) 11,
- pro. (g) 39,
- sodium (mg) 1342,
- Percent Daily Values are based on a 2,000 calorie diet