HOT POT STEW

Hot Pot Stew image

This full-bodied stew is ideal for chilly rainy days. So I often try-unsuccessfully-to sneak some into the freezer before my family can eat it all! I hope you enjoy it, too.

Provided by Taste of Home

Categories Dinner

Time 45m

Yield 10 servings (2-1/2 quarts).

Number Of Ingredients 16

Ingredients

1 cup cubed lean boneless pork (1/2-inch pieces)
1 cup cubed fully cooked ham
1 cup coarsely chopped green pepper
1/2 cup chopped onion
1/2 cup chopped celery
1 garlic clove, minced
3 cups cubed red potatoes
3 cups water
1 can (15 ounces) pinto beans, rinsed and drained
1 can (15.8 ounces) great northern beans, rinsed and drained
1-1/4 teaspoons sugar
1 teaspoon chicken bouillon granules
1 teaspoon beef bouillon granules
1/4 teaspoon ground nutmeg
1/4 teaspoon coarsely ground pepper
1 package (10 ounces) frozen chopped spinach or turnip greens or 1 can (14-1/2 ounces) spinach or turnip greens, drained

Steps:

In a Dutch oven coated with cooking spray, brown pork over medium-high heat. Add ham, green pepper, onion, celery and garlic. Reduce heat to medium; cook for 8-10 minutes or until vegetables are just tender, stirring occasionally. Add the next nine ingredients. Reduce heat; cover and simmer for 20 minutes or until meat is tender. Add spinach and cook until heated through.

Nutrition Facts : Calories 161 calories, Fat 2g fat (1g saturated fat), Cholesterol 17mg cholesterol, Sodium 486mg sodium, Carbohydrate 24g carbohydrate (3g sugars, Fiber 6g fiber), Protein 12g protein. Diabetic Exchanges