Tuscan Pork Stew
TOTAL TIME: Prep: 15 min. Cook: 8-1/2 hours
YIELD: 8 servings (2 quarts).
Tender chunks of pork slowly cook in a nicely seasoned, wine-infused sauce. Add some crushed red pepper flakes to this pork stew for a little extra kick.—Penny Hawkins, Mebane, North Carolina
Ingredients
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1-1/2 pounds boneless pork loin roast, cut into 1-inch cubes
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2 tablespoons olive oil
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2 cans (14-1/2 ounces each) Italian diced tomatoes, undrained
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2 cups reduced-sodium chicken broth
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2 cups frozen pepper stir-fry vegetable blend, thawed
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1/2 cup dry red wine or additional reduced-sodium chicken broth
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1/4 cup orange marmalade
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2 garlic cloves, minced
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1 teaspoon dried oregano
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1/2 teaspoon fennel seed
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1/2 teaspoon pepper
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1/8 teaspoon crushed red pepper flakes, optional
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2 tablespoons cornstarch
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2 tablespoons cold water
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Hot cooked fettuccine, optional
Directions
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1.
In a large skillet, brown pork in oil; drain. Transfer to a 5-qt. slow cooker.
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2.
Stir in the tomatoes, broth, vegetable blend, wine, marmalade, garlic, oregano, fennel seed, pepper and, if desired, pepper flakes. Cover and cook on low 8-10 hours, until meat is tender.
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3.
Combine cornstarch and water until smooth; gradually stir into stew. Cover and cook on high about 30 minutes, until thickened. Serve with fettuccine if desired.
Nutrition Facts
1 cup: 235 calories, 7g fat (2g saturated fat), 42mg cholesterol, 548mg sodium, 21g carbohydrate (14g sugars, 2g fiber), 19g protein. Diabetic Exchanges: 2 lean meat, 1 starch, 1 vegetable, 0.500 fat.
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