posted by Elle 10-12-101 1:18 PM
Pork Stew with Sweet Potatoes and Corn
From: Cooking Light Annual Recipes 1997
Yield: 6 servings (1 3/4 cups each)
1-1/2 lb. lean boned pork (I have used sirloin or loin)
1 TB olive oil
2 cups quartered mushrooms
1 1/2 cups thinly sliced leeks or onions
2 cups julienne cut carrots (3 carrots)
1 cup low-salt chicken broth
2 tsp. poultry seasoning
1/2 tsp. salt
1/2 tsp. coarsely ground pepper
2 (14.5 oz.) cans no-salt-added whole tomatoes, undrained and chopped
2 bay leaves
3 1/2 c. peeled, chopped sweet potato (about 1 lb.)
1 10 oz. pkg. frozen whole-kernel corn
2 c. coarsely chopped spinach
Trim all fat from pork and cut pork into 1" cubes. Heat olive oil in a large Dutch oven over medium-high heat until hot. Add pork cubes, mushrooms, and leek; saute 10 min. or until browned.
Stir in carrots and next 6 ingredients; bring to a boil. Cover, reduce heat, and simmer 1 hour or until pork is tender. Add sweet potato and corn; cover and simmer 20 minutes or until sweet potato is tender. Add spinach; cover and simmer 2 minutes. Discard bay leaves.