Hearty Pork Stew
PREP: 25 min; COOK: Low 6 to 7 hr OR High 3 to 4 hr;
FINISH: High 30 to 45 min
Parsnips, that root vegetable that looks like a creamy white carrot,
have a slightly sweet flavor that goes nicely with pork. However,
instead of the parsnips, two more sliced carrots can be used and
the stew will be just as colorful and tasty.
1 1/2 pounds pork boneless loin, cut into 1-inch cubes
3 medium carrots, cut into 1/4-inch slices (1 1/2 cups)
1 medium onion, chopped (1/2 cup)
1 carton (32 ounces) ready-to-serve chicken broth
2 cups 1/2-inch diced peeled parsnips
1 1/2 cups 1-inch cubes peeled butternut squash
1/2 teaspoon salt
1/2 teaspoon pepper
3 tablespoons Gold Medal® all-purpose flour
3 tablespoons margarine or butter, softened
1. Mix all ingredients except flour and margarine in 3 1/2- to 6-quart
2. Cover and cook on low heat setting 6 to 7 hours (or high heat
setting 3 to 4 hours) or until pork is no longer pink and vegetables
3. Mix flour and margarine. Gently stir flour mixture, 1 spoonful at
a time, into pork mixture until blended.
4. Cover and cook on high heat setting 30 to 45 minutes, stirring
occasionally, until thickened.
Chicken broth is available in an aseptic box that is handy to use.
It has an easy-to-open pour spout, and any leftover broth can be
stored in the box in the refrigerator. Four cups of chicken broth
or broth made from bouillon cubes or granules can be used in place
of the box of broth.
Nutritional Info per 1 Serving: 275 calories (115 calories from fat);
13 g fat (4 g saturated); 50 mg cholesterol; 1010 mg sodium;
21 g carbohydrate (4 g dietary fiber); 23 g protein.
This recipe courtesy of Back of the Box Recipes.
www.backofthebox.com Home Page
This recipe displayed with permission from General Mills, Inc.