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Autumn Stew
"Pumpkin, pork, nutmeg and potatoes are the basis for this Autumn style stew." Original recipe yield: 8 servings.
INGREDIENTS:
1/4 cup all-purpose flour
2 teaspoons dried parsley flakes
1/2 teaspoon dried thyme leaves
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon pepper
2 pounds pork stew meat, cut into 1-1/2-inch cubes
3 tablespoons CRISCO® Oil
1 (16 ounce) can pumpkin
1 (15 ounce) can garbanzo beans, rinsed and drained
2 cups water
1 medium sweet potato, peeled and cut into 3/4-inch cubes
1/2 cup chopped green onion
1 tablespoon packed brown sugar
2 teaspoons instant chicken bouillon granules
1 bay leaf
1 medium zucchini, cut into julienne strips
DIRECTIONS:
Mix flour, parsley flakes, thyme, salt, ginger, nutmeg and pepper in large plastic food storage bag. Add pork. Shake to coat.
Heat CRISCO® Oil in Dutch oven. Add pork and any remaining flour mixture. Brown over medium-high heat. Stir in remaining ingredients except zucchini. Heat to boiling. Cover. Reduce heat. Simmer, stirring occasionally, 1-1/2 to 2 hours. Add zucchini; re-cover. Simmer 30 minutes longer, or until pork is tender. Remove and discard bay leaf.
Rating: 0/0
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