Down-Home Pork Stew

 

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 Green Giant® Valley Fresh Steamers™ Niblets® 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)

• 1 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.
• 2 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.