Servings: 6
2 pounds boneless pork shoulder roast, cut into 3/4" cubes
1 tablespoon oil
2 14 1/2-ounce cans chicken broth
1 cup water
1/2 cup sliced green onions
1 tablespoon minced fresh rosemary
OR
1 teaspoon dried rosemary
1 teaspoon minced fresh sage
OR
1/8 teaspoon dried sage
1/4 teaspoon salt
1/8 teaspoon pepper
2 cups cubed potatoes, unpeeled new
1/2 pound fresh green beans, cut up
1/3 cup all-purpose flour
2/3 cup half and half
Prep Time: 15 min / Cook Time: 45 min
1. Heat oil in Dutch oven. Brown pork cubes over medium-high heat. Stir in chicken broth, water, onions and seasonings. Bring to a boil; reduce heat. Simmer uncovered for 20 minutes. Stir in potatoes and beans; simmer 15-20 minutes or until tender.
2. Combine flour and half and half; mix until smooth. Gradually stir into stew. Cook and stir until thickened.
2 pounds boneless pork shoulder roast, cut into 3/4" cubes
1 tablespoon oil
2 14 1/2-ounce cans chicken broth
1 cup water
1/2 cup sliced green onions
1 tablespoon minced fresh rosemary
OR
1 teaspoon dried rosemary
1 teaspoon minced fresh sage
OR
1/8 teaspoon dried sage
1/4 teaspoon salt
1/8 teaspoon pepper
2 cups cubed potatoes, unpeeled new
1/2 pound fresh green beans, cut up
1/3 cup all-purpose flour
2/3 cup half and half
Prep Time: 15 min / Cook Time: 45 min
1. Heat oil in Dutch oven. Brown pork cubes over medium-high heat. Stir in chicken broth, water, onions and seasonings. Bring to a boil; reduce heat. Simmer uncovered for 20 minutes. Stir in potatoes and beans; simmer 15-20 minutes or until tender.
2. Combine flour and half and half; mix until smooth. Gradually stir into stew. Cook and stir until thickened.
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