Braised Pork and Vegetables |
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Prep Time: 0 Minutes Cook Time: 240 Minutes |
Ready In: 240 Minutes Servings: 6 |
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Good comfort food here. Great for Sunday dinner. This is another Betty Crocker recipe. Ingredients:
3 1/2-4 lbs pork shoulder |
2 tablespoons cooking oil |
1 tablespoon instant chicken bouillon |
1 teaspoon garlic powder |
1 1/2 cups water |
1 (14 ounce) can artichoke hearts, drained |
1 large tomato, cut into wedges |
2 medium green peppers, cut into rings |
1 large onion, sliced and separated into rings |
Directions:
1. Cook pork in oil in 4-quart dutch oven over medium heat, turning occasionally, until brown; drain. Add instant bouillon, garlic powder and water. Heat to boiling; reduce heat. Cover and simmer until pork is done, about 3 hours. Skim fat from broth. Add remaining ingredients.Heat to boiling; reduce heat. Cover and simmer until peppers and onions are crisp tender, about 5 minutes.
2. Remove pork and vegetables to warm platter; keep warm; Skim any fat from broth again. Heat to boiling until reduced to 1 1/2 cups, about 5 to 10 minutes. Serve with pork.
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