posted by Elle 10-06-98 6:42 AM
Pork Stew with Sweet Potatoes and Corn
Cooking Light Annual Recipes 1997
1 1/2 lbs. lean boned pork loin
1 TBL. olive oil
2 cups quartered mushrooms
1 1/2 cup thinkly sliced leek (or onion)
2 cups julienne-cut carrot
1 cup low-salt chicken broth
2 tsp. poultry seasoning
1/2 tsp. salt (opt.)
1/2 tsp. coarsely ground pepper
1 (14.5 oz.) cans no-salt-added whole tomatoes, undrained and chopped
2 bay leaves
3 1/2 cups peeled, chopped sweet potato (about 1pound)
1 (10 oz.) pkg. frozen whole-kernel corn
2 cups coarsely chopped spinach
Trim fat from pork and cut into 1" cubes. Heat olive oil in a large Dutch oven over medium high heat until hot. Add pork cubes, mushrooms, and leeks; saute 10 min. or until browned. Stir in carrot 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. Yield: 6 servings (servings size: 1 3/4 cups).