Stock Pot Pork Stew Recipe

Name: Stock Pot Pork Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup of chicken broth; 1 cup of beef broth; 1 cup of warm water; 3 Boneless porkchops, diced; 1 turnip, peeled and diced; 200 g of chopped spinach; 3 Russet potatoes (or any white fleshed ones) ,diced; Sage, Thyme and Oregano, to your liking; Salt and pepper, to your liking; 1 tsp of butter/margarine

Servings: persons

1 cup of chicken broth
1 cup of beef broth
1 cup of warm water
3 Boneless porkchops, diced
1 turnip, peeled and diced
200 g of chopped spinach
3 Russet potatoes (or any white fleshed ones) ,diced
Sage, Thyme and Oregano, to your liking
Salt and pepper, to your liking
1 tsp of butter/margarine

1
In a large pot, get the broth cups and the water cup to boiling point and heat up a pan.
2
On a cutting board, peel and slice the vegetables in fair chunks. Add to the boiling water.
3
While your pan is heating up, dice up the porkchops in large chunks. Use your butter/margarine in the pan.
4
Brown slightly the pork into the pan for 3 to 5 minutes each side on Medium temperature. Add to the large pot.
5
Add the spices and let simmer from 45 minutes, between Low and Medium temperature..
6
Cover up and let rest on the lowest setting for 15 minutes.

362

kcal

Calories

Fat

Carbs

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 10 ingredients. The key ingredients include: 1 cup of chicken broth, 1 cup of beef broth, 1 cup of warm water, 3 Boneless porkchops, diced, and more.

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

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Stock Pot Pork Stew

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