Down-Home Pork Stew

Prep 20 min
Total 60 min
Servings 6

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 August 5, 2009

Make with

Gold Medal Flour

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)

Steps

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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.

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

Nutrition Facts

Serving Size: 1 Serving

Calories: 400
Calories from Fat: 110

% Daily Value

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;