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Post by Deleted on Mar 12, 2017 16:40:02 GMT -5
Pork-Tomato Stew
1 lb well-trimmed boneless pork shoulder (Boston Butt), cut in 3/4-in.
cubes
1 can (14 1/2 oz) diced tomatoes with roasted garlic
1 can (14 1/2 oz) chicken broth
3/4 lb red-skinned potatoes
1 large yellow summer squash
1 tsp each ground cumin and dried oregano
1/2 tsp each salt and pepper
1 can (about 15 oz) chickpeas, rinsed
1. Coat a 4- to 6-qt saucepan with nonstick spray. Add pork and sauté 5
minutes or until browned.
2. Meanwhile cut potatoes in 1-in. chunks (2 1/3 cups), and dice squash
Add with remaining ingredients except chickpeas. Bring to a boil, reduce
heat, cover and simmer, stirring a few times, 40 to 45 minutes until
pork is tender. Stir in chickpeas and heat through. Serves 4.
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