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This spicy slow-cooked stew from Rebecca Overy of Evanston, Wyoming combines tender chunks of pork with colorful tomatoes and green peppers. "I garnish bowls of it with chopped hard-cooked eggs and green onions," she adds.
Nutritional Facts 1 serving (1 cup) equals 176 calories, 5 g fat (2 g saturated fat), 50 mg cholesterol, 753 mg sodium, 12 g carbohydrate, 1 g fiber, 20 g protein.
Originally published as Hearty Pork Stew in Quick Cooking September/October 1999, p35
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Reviewed on Oct. 25, 2011 by bjsilve0
Very good and easy to make.
Reviewed on Nov. 22, 2009 by bloocat68
This was ok. I think maybe I added too much celery seed to it though. I could not find celery flakes at my grocery store. I may make it again but use less celery seed and use stewed tomatoes without celery.
Reviewed on Feb. 22, 2009 by sparksdj
I loved this!
Reviewed on Nov. 20, 2008 by Spunk1
I started out to make beef stew, and accidently browned the pork instead. So, I pulled out this recipe. Boy am I glad I did! This is fantastic. Serve over the noodles, or rice is just as good.Tami Mallare
I started out to make beef stew, and accidently browned the pork instead. So, I pulled out this recipe. Boy am I glad I did! This is fantastic. Serve over the noodles, or rice is just as good.
Tami Mallare
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