Rating: 4.5 stars
3 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
  • 3 Ratings

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

Source: Better Homes and Gardens


Recipe Summary test

45 mins
1 hr 30 mins
2 hrs 15 mins


Ingredient Checklist


Instructions Checklist
  • Trim fat from pork; discard fat. Cut pork in 1- to 2-inch pieces.

  • 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.

  • 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

363 calories; fat 12g; cholesterol 72mg; saturated fat 4g; carbohydrates 40g; mono fat 5g; poly fat 1g; insoluble fiber 6g; sugars 14g; protein 26g; vitamin a 3401.3IU; vitamin c 15.4mg; thiamin 0.8mg; riboflavin 0.6mg; niacin equivalents 7.9mg; vitamin b6 0.9mg; folate 32.3mcg; vitamin b12 1mcg; sodium 532mg; potassium 850mg; calcium 80.8mg; iron 3.1mg.