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Prep Time: 0 Minutes Cook Time: 70 Minutes |
Ready In: 70 Minutes Servings: 2 |
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Great stew!! Ingredients:
3/4 pound boneless pork shoulder, trimmed of separable fat |
nonstick cooking spray |
1-1/4 cups water |
1-1/4 teaspoons instant chicken bouillon granules |
1 14-1/2-ounce can tomatoes, cut up |
2 small onions, cut into wedges |
1/2 cup sliced celery |
1 teaspoon dried oregano, crushed |
1 teaspoon ground cumin |
2 cloves garlic, minced |
1bay leaf |
1 cup yellow summer squash or zucchini cut into 1/2-inch slices |
1 9-ounce package frozen cut green beans |
1 tablespoon cornstarch |
1 tablespoon water |
Directions:
1. Cut meat into 1-inch cubes. Lightly coat a Dutch oven or large saucepan with cooking spray. Preheat over medium-high heat. Brown pork in the hot pan; drain fat.
2. Add the 1 1/4 cups water and the bouillon granules. Stir in the undrained tomatoes, onions, celery, oregano, cumin, garlic, and bay leaf. Bring to boiling; reduce heat. Cover and simmer 45 to 60 minutes or until pork is tender.
3. Stir in squash and green beans. Return to boiling; reduce heat. Simmer 5 minutes more. Combine cornstarch and the 1 tablespoon cold water. Stir into pork mixture. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more. Remove bay leaf.
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