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Ingredients
| pork - shoulder: 2 lbs |
| olive oil: 1 tsp |
| unsalted butter: 1 tsp |
| celery: 2 stalks |
| onions: 1 |
| chives (chopped): 1 tsp |
| parsley: 1 tsp |
| dried basil (ground): 1 tsp |
| fresh dill weed (sprigs): 1/2 tsp |
| alfredo pasta sauce: 26 oz |
| frozen sweet yellow corn kernels: 2 cups |
| carrots (chopped): 1 cup |
Pork roast and vegetable stew
Credit: www.bhg.com
User rating:
-
Prep Time
45 min -
Cook Time
0 min -
Servings
8 serving(s)
Tags
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.