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Down-Home Pork Stew

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Down-Home Pork Stew
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  • Prep 20 min
  • Total 60 min
  • Servings 6
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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.
By Betty Crocker Kitchens
Updated Aug 5, 2009

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)
Make With
Make With
Gold Medal Flour

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Plain chicken broth can be used, but increase the seasonings and add 1 or 2 cloves of finely chopped fresh garlic.

Nutrition

400 Calories, 13g Total Fat, 27g Protein, 44g Total Carbohydrate, 7g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
400
Calories from Fat
110
Total Fat
13g
20%
Saturated Fat
4g
19%
Trans Fat
0g
Cholesterol
50mg
16%
Sodium
680mg
28%
Potassium
910mg
26%
Total Carbohydrate
44g
15%
Dietary Fiber
7g
30%
Sugars
7g
Protein
27g
% Daily Value*:
Vitamin A
340%
340%
Vitamin C
20%
20%
Calcium
15%
15%
Iron
25%
25%
Exchanges:
3 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 2 1/2 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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