RICH MAN'S PORK STEW

RICH MAN'S PORK STEW image

Provided by Rose Mary Mogan

Time 4h10m

Number Of Ingredients 17

12 oz pork tenderloin, cubed large chunks
2 lb country ribs, cut into large chunks
2 1/2 lb pork neck bones
4 stalk(s) celery, chopped
1 lb baby carrots
3 large onions chopped
28 oz beef broth
32 oz chicken broth
44 oz water
12 oz low sodium v-8 tomato juice
12 oz tomato paste
28 oz crushed tomatoes
2 box zataran's wild brown rice mix
12 oz frozen peas
1 Tbsp penzeys mural of flavor, (or spice of your choosing)
2 tsp penzeys adobo spice
1 Tbsp each steak seasoning paprika & garlic powder, combined together & sprinkled over meat

Steps:

1. PLEASE NOTE: MURAL OF FLAVOR is a combination of blended spices using shallots, onions garlic, lemon peel, citric acid, chive & Orange peel. ADOBO is a blend of onion, garlic, black pepper, Mexican oregano, & cayenne pepper.
2. Season Meats with steak seasoning mixture.
3. Add to a large pot. Add beef and chicken broth, and enough water to cover meat. Reserving remainder of water to be added later as meat cooks down. Bring pot to a boil then lower heat and simmer for at least 1 1/2 hours, till meat is almost tender.
4. Add the chopped veggies and baby carrots, and continue to cook.
5. Sprinkle in the Adobo and Mural of flavor. Stir and continue to cook.
6. Add the Crushed tomatoes and tomatoe paste, stir to mix together and continue cooking about half hour longer.. Add additional liquid if needed.
7. Now add both boxes of Wild Brown Rice Mix, and V-8 tomato juice. Stir and continue cooking for at least 40 minutes. Perhaps longer. Lower heat setting to low and stir as needed to prevent sticking.
8. Add the frozen peas during the last 15 minutes of cooking. Stir until peas are done, no more than 15 minutes is all that should be needed,
9. Serve hearty portions with your favorite bread. Enjoy. Picture was taken before I added the peas.