Monday, June 17, 2013

Savory Pork Stew

 I usually save the stew recipes for the colder weather, but sometimes you just need a little comfort. I recently made this for my sister Reen when she wasn't feeling her best, because, well, that's just how I do. I guess I get that from my Mom. Whenever someone isn't feeling well, or if someone needs a smile, my first thought is "what should I cook?" It's like giving someone a big warm hug. Whether it's Corn and Cheese Chowder or Old Fashioned Chicken Noodle Soup, something savory and hearty always makes you feel better and fills up your belly. It's really easy to make too! My Mom used to always say "Just put it in a pot and let it cook." She was right, you know. You basically just thrown everything in the pot and let it cook, and before you know it you have a big batch of wonderful, ready to give someone a smile. This recipe is not mine, but it's definitely a keeper. I found it on Serve it with some crusty bread and you're good to go.
I'm sure your family will love it!

olive or vegetable oil
2 pounds cubed pork stew meat
salt, pepper, and garlic powder to taste
2 tablespoons cornstarch, or as needed
1 sweet onion, roughly chopped
1 green bell pepper, roughly chopped
1 red bell pepper, roughly chopped
8 red potatoes, halved or quartered

1 (11oz) can whole kernel corn, drained
1 (14 oz) can stewed tomatoes
1 (10.75 ounce) can cream of mushroom soup
1 1/4 cups milk
1 (14 oz) can beef broth
1 tablespoon Italian seasoning

 Heat oven to 350F.
 Heat the oil in a large heavy pot or Dutch oven over medium heat. Sprinkle pork on all sides with salt, pepper, and garlic powder, and lightly coat with cornstarch. Place pork in the pot and cook until lightly browned but not done. Add onions and peppers to the pot and let them saute until they soften. Add potatoes and corn.
 In a bowl, mix the tomatoes, cream of mushroom soup, milk, broth, and Italian seasoning. Pour into the pot and give everything a good stir. Cover. Place pot in the oven and cook for about an hour or until the meat is tender.

-I think I'll add carrots and peas the next time I make this. Switch the veggies up however you like!
-If you want to add more than 2 lbs of pork (say, if you're making a bigger batch), you could always brown the pork in batches, and then adding everything back to the pot when it's all browned.
-I suppose you could dredge the pork in flour instead of cornstarch (which is how my Mom always made beef stew) but I've haven't tried it yet with this recipe.
-You can make this in a crock pot. Just cook it on high for 5-6 hour or on low for 10-12 hours, and don't add the milk until the last hour of cooking. 
-You could easily add a tsp of dried thyme instead of Italian season. It won't be exactly the same, but it'll still work beautifully!

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