|Nutritional Guidelines (per serving)|
|Servings: 6 to 8 Servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 19g||25%|
|Saturated Fat 7g||33%|
|Total Carbohydrate 22g||8%|
|Dietary Fiber 3g||11%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This pork stew is made with pork stew meat or cubed lean pork shoulder. The stew is seasoned with some sage, tomatillo salsa, and green chile peppers.
Canned small new potatoes are added to the stew, but feel free to use baby Dutch potatoes or quartered red-skinned potatoes in the recipe.
- 2 to 2 1/2 pounds pork stew meat, or lean pork, cut in 1" cubes
- 1/4 cup flour
- 1 teaspoon cumin
- 1/4 teaspoon seasoned pepper
- 1 teaspoon salt
- 1 teaspoon ground sage
- 3 tablespoons oil
- 3 tablespoons vinegar
- 2 large onions, coarsely chopped
- 2 cans small whole new potatoes, drained
- 2 or 3 green chiles (such as Anaheim, or what you like), diced, or 1 can (4oz)
- 2 cups tomatillo salsa (salsa verde)
- 1 can (15 oz) chicken broth, reduced sodium
- 1 teaspoon brown sugar
Place flour, cumin, pepper, salt, and sage in a paper bag or food storage bag. Add the pork cubes to the flour mixture and shake to coat thoroughly.
Heat the vegetable oil in a large skillet over medium-high heat. Brown the pork in the hot oil in batches; remove when browned and set aside.
With the pan still over the heat, add the vinegar to the skillet, scraping up brown bits (vinegar will reduce).
Place the onions, chiles, potatoes, salsa, chicken broth, brown sugar, pork, and scraped bits from the skillet in a 5-quart slow cooker. Stir to blend ingredients.
Cover and cook on low 8 to 12 hours, or on high 4 to 6 hours.
If desired, mash a few of the potatoes to thicken the stew.
- Serve with freshly baked cornbread for a comforting Southern meal.
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