Pork Stew With Spoonbread Recipe

Name: Pork Stew With Spoonbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound lean boneless pork loin; Vegetable cooking spray; 1 1/2 cups chopped onion; 3/4 cup chopped celery; 1 tablespoon all-purpose flour; 1/2 teaspoon salt; 1/2 teaspoon ground allspice; 1/4 teaspoon freshly ground black pepper; 1/4 teaspoon ground mace; 4 cups canned no-salt-added chicken broth, undiluted; 2 (14 1/2-ounce) cans no-salt-added tomatoes, undrained and chopped; 1 medium turnip, peeled and cut into 1/2-inch slices; 3 medium carrots, scraped and cut into 1/2-inch slices; 1 medium parsnip, scraped and cut into 1/2-inch slices; 1 3/4 cups chopped baking potato; 1 cup coarsely chopped crimini mushrooms; 1 cup frozen whole kernel corn, thawed; 2 tablespoons bourbon; 1/8 teaspoon ground red pepper

Servings: persons

1 pound lean boneless pork loin
Vegetable cooking spray
1 1/2 cups chopped onion
3/4 cup chopped celery
1 tablespoon all-purpose flour
1/2 teaspoon salt
1/2 teaspoon ground allspice
1/4 teaspoon freshly ground black pepper
1/4 teaspoon ground mace
4 cups canned no-salt-added chicken broth, undiluted
2 (14 1/2-ounce) cans no-salt-added tomatoes, undrained and chopped
1 medium turnip, peeled and cut into 1/2-inch slices
3 medium carrots, scraped and cut into 1/2-inch slices
1 medium parsnip, scraped and cut into 1/2-inch slices
1 3/4 cups chopped baking potato
1 cup coarsely chopped crimini mushrooms
1 cup frozen whole kernel corn, thawed
2 tablespoons bourbon
1/8 teaspoon ground red pepper

1
Trim fat from pork; cut pork into 1/2-inch cubes. Coat a Dutch oven with cooking spray; place over medium-high until hot. Add pork, and cook until pork is browned on all sides, stirring frequently. Drain and pat dry with paper towels. Wipe drippings from Dutch oven.
2
Coat Dutch oven with cooking spray; place over medium-high heat until hot. Add onion and celery; saute until tender. Add pork, flour, and next 4 ingredients; cook 2 minutes. Add chicken broth and tomatoes, deglazing Dutch oven by scraping particles that cling to bottom. Add turnip and next 5 ingredients. Bring to a boil; reduce heat, and simmer, uncovered, 45 minutes or until vegetables are tender, stirring frequently. Just before serving, add bourbon and red pepper. Ladle stew into individual bowls. Top each with a serving of Spoonbread.

907

kcal

Calories

Fat

Carbs

114

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 pound lean boneless pork loin, Vegetable cooking spray, 1 1/2 cups chopped onion, 3/4 cup chopped celery, and more.

Yes, Pork Stew With Spoonbread falls under the Soups & Stews category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pork Stew With Spoonbread

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