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Pork Stew with Polenta

Makes: 4 servings
Prep 20 mins Cook 7 hrs to 8 hrs  on low or 3-1/2 to 4 hours on high
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  cloves garlic, minced
  • 1 16  ounce tube  refrigerated cooked polenta
  • 2  cups  torn fresh baby spinach (optional)
  •  Shredded Parmesan cheese (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)
  • 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

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