DOWN-HOME PORK STEW

Down-Home Pork Stew image

From Betty's Soul Food Collection... Nothing beats a warm, nourishing pork stew on a cold winter's night. Our quick recipe takes it up a notch, with a subtle sweetness from sweet potatoes and corn.

Provided by Betty Crocker Kitchens

Categories Entree

Time 1h

Yield 6

Number Of Ingredients 12

Ingredients

1 lb boneless pork shoulder, cut into 3/4-inch cubes
1/4 cup Gold Medal™ all-purpose flour
1/2 teaspoon peppered seasoned salt
1 tablespoon vegetable oil
2 medium dark-orange sweet potatoes, peeled, cut into 3/4-inch cubes (about 3 cups)
2 cups frozen corn
2 cups frozen chopped collard greens (from 1-lb bag)
1 can (15 to 16 oz) black-eyed peas, drained, rinsed
1 can (14 oz) roasted garlic-seasoned chicken broth
2 tablespoons Worcestershire sauce
1/2 teaspoon dried thyme leaves
1/8 teaspoon ground red pepper (cayenne)

Steps:

In large bowl, mix pork cubes, flour and seasoned salt until pork is coated. In 12-inch nonstick skillet, heat oil over medium-high heat. Add pork; cook 8 to 10 minutes, stirring occasionally, until browned.
Add remaining ingredients to pork in skillet. Heat to boiling. Reduce heat to low; cover and simmer 30 to 40 minutes, stirring occasionally, until pork is tender.

Nutrition Facts : Calories 400, Carbohydrate 44 g, Cholesterol 50 mg, Fat 1/2, Fiber 7 g, Protein 27 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 680 mg, Sugar 7 g, TransFat 0 g