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Sage and Rosemary Pork Stew

Sage and Rosemary Pork Stew

Courtesy of National Pork Board 6 Servings • 15 Min. Prep Time • 50 Min. Cook Time
Ingredients
2 lb. boneless pork shoulder roast, cut into 3/4-in. cubes
1 Tbsp. oil
2 14 1/2-oz. cans chicken broth
1 c. water
1/2 c. green onions, sliced
1 Tbsp. fresh rosemary, OR 1 tsp. dried rosemary
1 tsp. fresh sage, OR 1/8 tsp. dried sage
1/4 tsp. salt
1/8 tsp. pepper
2 c. new potatoes, unpeeled and cubed
1/2 lb. fresh green beans, cut
1/3 c. flour
2/3 c. half & half

Directions:

1. Heat oil in Dutch oven. Brown pork cubes over medium-high heat. Stir in chicken broth, water, onions and seasonings. Bring to a boil; reduce heat. Simmer uncovered for 20 minutes. Stir in potatoes and beans; simmer 15-20 minutes or until tender.

2. Combine flour and half and half; mix until smooth. Gradually stir into stew. Cook and stir until thickened.

* Warm up after a day outside or make this stew as a great reason to stay in. Serve with homemade biscuits and a tall glass of milk.

* Recipe and photo courtesy of National Pork Board. For more recipes visit:

www.PorkBeInspired.com

Nutrition:

Calories: 383; Total Fat: 21g; Saturated Fat: 8g; Cholesterol: 100mg; Total Carbs: 19g; Fiber: 2g; Protein: 29g; Sodium: 768mg;
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