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SAGE AND ROSEMARY PORK STEW

Serves 6

• 2 pounds boneless pork shoulder roast, cut into 3/4-inch cubes
• 1 tablespoon oil
• 2 cans (14-1/2 ounce) chicken broth
• 1 cup water
• 1/2 cup sliced green onions
• 1 tablespoon minced fresh rosemary OR 1 teaspoon dried
• 1 teaspoon minced fresh sage OR 1/8 teaspoon dried
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 2 cups cubed, unpeeled new potatoes
• 1/2 pound fresh green beans, cut up
• 1/3 cup all-purpose flour
• 2/3 cup half and half 


Cooking Directions
Heat oil in Dutch oven.

Brown pork cubes over medium-high heat.

Stir in chicken broth, water, onions and seasonings.
Bring to a boil; reduce heat.

Simmer uncovered for 20 minutes.

Stir in potatoes and beans; simmer 15-20 minutes or until tender.

Combine flour and half and half; mix until smooth.

Gradually stir into stew.

Cook and stir until thickened.

Serving Suggestions
Warm up after a day outside or make this stew as a great reason to stay in. Serve with homemade biscuits and a tall glass of milk.


Nutrition Facts
Calories 383 calories; Protein 29 grams; Fat 21 grams; Sodium 768 milligrams; Cholesterol 100 milligrams; Saturated Fat 8 grams; Carbohydrates 19 grams; Fiber 2 grams
 
Recipe courtesy of National Pork Board.
For more information about The Other White Meat, visit TheOtherWhiteMeat.com

 

 

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