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Hot Pot Stew Recipe

This full-bodied stew is ideal for chilly rainy days. So I often try—unsuccessfully—to sneak some into the freezer before my family can eat it all! I hope you enjoy it, too.

This recipe is:

Diabetic Friendly

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Hot Pot Stew Recipe

Prep: 10 min. Cook: 35 min.

Yield: 10 Servings

10 35 45

Ingredients

1 cup cubed lean boneless pork (1/2-inch pieces)
1 cup cubed fully cooked ham
1 cup coarsely chopped green pepper
1/2 cup chopped onion
1/2 cup chopped celery
1 garlic clove, minced
3 cups cubed red potatoes
3 cups water
1 can (15 ounces) pinto beans, rinsed and drained
1 can (15.8 ounces) great northern beans, rinsed and drained
1-1/4 teaspoons sugar
1 teaspoon chicken bouillon granules
1 teaspoon beef bouillon granules
1/4 teaspoon ground nutmeg
1/4 teaspoon coarsely ground pepper
1 package (10 ounces) frozen chopped spinach or turnip greens or 1 can (14-1/2 ounces) spinach or turnip greens, drained

Directions

In a Dutch oven coated with cooking spray, brown pork over medium-high heat. Add ham, green pepper, onion, celery and garlic. Reduce heat to medium; cook for 8-10 minutes or until vegetables are just tender, stirring occasionally. Add the next nine ingredients. Reduce heat; cover and simmer for 20 minutes or until meat is tender. Add spinach and cook until heated through. Yield: 10 servings (2-1/2 quarts).

Lighter version: Homemade Hot Pot Stew

Nutritional Facts 1 cup equals 161 calories, 2 g fat (1 g saturated fat), 17 mg cholesterol, 486 mg sodium, 24 g carbohydrate, 6 g fiber, 12 g protein. Diabetic Exchanges: 1-1/2 starch, 1 lean meat.

Originally published as Hot Pot Stew in Country Pork , p43