DUTCH OVEN PORK STEW

Dutch Oven Pork Stew image

A hearty, tomato-based, pork stew is great comfort food on a cool night. Make this in a Dutch oven on the stovetop or in a slow cooker.

Provided by Jeff

Categories Soups, Stews and Chili Recipes Stews Pork

Time 2h25m

Yield 8

Number Of Ingredients 16

Previous Next

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

Steps:

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.

Nutrition Facts : Calories 451.7 calories, Carbohydrate 35.5 g, Cholesterol 66.6 mg, Fat 26.4 g, Fiber 5.8 g, Protein 19.8 g, SaturatedFat 8 g, Sodium 2034.6 mg, Sugar 13 g