Dutch Oven Pork Stew recipe
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Ingredients
- 1 (2 pound) boneless pork shoulder, cut into 1-inch cubes 1 teaspoon kosher salt ½ teaspoon ground black pepper 2 tablespoons canola oil 1 large onion, chopped 2 stalks celery, chopped 1 tablespoon dried chives 1 teaspoon dried parsley 1 teaspoon dried basil ½ teaspoon dried dill weed 1 (26 ounce) jar pasta sauce 1 (14.5 ounce) can diced tomatoes, undrained 3 medium Yukon Gold potatoes, cut into 1-inch pieces 2 cups frozen whole kernel corn 2 cups quartered fresh button mushrooms 1 cup baby carrots, halved lengthwise
Nutrition Info
- 451.7 caloriescarbohydrate: 35.5 gcholesterol: 66.6 mgfat: 26.4 gfiber: 5.8 gprotein: 19.8 gsaturatedFat: 8 gservingSize: -sodium: 2034.6 mgsugar: 13 gtransFat: : -unsaturatedFat: : -
Directions Dutch Oven Pork Stew
Directions
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Sprinkle pork cubes with salt and pepper.
Heat oil in a Dutch oven over medium-high heat. Add 1/2 of the pork, cook and stir until browned, about 5 minutes minutes. Remove to a paper towel-lined plate and repeat with remaining pork.
Add onion, celery, chives, parsley, basil, and dill to the Dutch oven. Cook, stirring occasionally, until onions are tender, 8 to 10 minutes.
Add pasta sauce, diced tomatoes, potatoes, corn, mushrooms, and carrots. Stir in browned pork and bring to a boil. Reduce heat, cover, and simmer, stirring occasionally, until meat and vegetables are tender, about 1 1/2 hours.