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Prep Time: 13 Minutes Cook Time: 1 Minutes |
Ready In: 14 Minutes Servings: 4 |
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A real winner on those cold winter nights that is easy on the hips as well :) Ingredients:
3/4 lb boneless pork shoulder |
1 1/2 teaspoons chicken bouillon granules |
7 ounces canned tomatoes (cut up) |
2 small onions (cut into wedges) |
1/2 cup celery (sliced) |
1 teaspoon dried oregano (crushed) |
1 teaspoon ground cumin |
2 teaspoons minced garlic |
1 bay leaf |
1 cup yellow squash (cut into 1/2-inchslices) or 1 cup zucchini (cut into 1/2-inchslices) |
9 ounces frozen cut green beans |
1 tablespoon cornstarch |
Directions:
1. Trim fat from pork & cut into 1 cubes. Spray a dutch oven or large saucepan with cooking spray coating.
2. Preheat over medium high heat. Brown pork in the hot pan; drain fat.
3. Add bouillon granuals & 1 1/4C water. Stir in the undrained tomatoes, onions, celery, oregano, cumin, garlic, and bay leaf.
4. Bring to boiling; reduce heat. Cover and simmer about 1hour or till pork is tender.
5. Stir in squash and green beans. Return to boiling; reduce heat. Simmer 5 minutes more.
6. Combine cornstarch, and 1TBS cold water. Stir into pork mixture. Cook and stir till thickened & bubbly. Cook and stir 2 minutes more.
7. Remove bay leaf before serving.
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