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Sage & Rosemary Pork Stew
This is probably one of the quickest stew recipes I've ever come across that doesn't require a pressure cooker. Use lean pork tenderloin (budget allowing) to slash the fat and calories.

(Serves 6)

2 lb. boneless pork shoulder roast, trimmed of fat, cut into ¾" cubes
1 tablespoon oil
2 cans (14½-oz.) reduced fat, low sodium chicken broth
1 cup water
½ cup green onions, sliced
1 tablespoon fresh rosemary, minced (or 1 teaspoon dried)
1 teaspoon fresh sage, minced (or 1/8 teaspoon dried)
1/8 teaspoon salt (OPTIONAL)
1/8 teaspoon black pepper
2 cups new potatoes, unpeeled, cubed
½ pound green beans, cut into 1" pieces
1/3 cup all-purpose flour
2/3 cup half & half or light cream

Heat the oil in a Dutch oven, and brown the pork over medium-high heat. Stir in the chicken broth, water, onions, and seasonings. Bring to a boil, then reduce heat and simmer uncovered for about 20 minutes. Stir in the potatoes and green beans, and simmer for an additional 15-20 minutes or until tender.

In a separate bowl, mix the flour and half & half until smooth. Gradually add this into the stew. Cook and stir until the stew is thickened.

Calories
332
Protein (g)
32.6
Cholesterol (mg)
111
Fat (g)
16.6
Carbs (g)
13.1
Sodium (mg)
465



Calories from:
Fat
44.9%
Carbs
15.8%
Protein
39.3%

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