Publisher Photo
Publisher Photo
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.
MAKES:
10 servings
TOTAL TIME:
Prep: 10 min. Cook: 35 min.
MAKES:
10 servings
TOTAL TIME:
Prep: 10 min. Cook: 35 min.

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 (16 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 or soup kettle 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 potatoes are tender. Add spinach and cook until heated through. Yield: 8-10 servings (2-1/2 quarts).
Originally published as Hot Pot Stew in Country Pork 1996, p43

Nutritional Facts

1 cup: 161 calories, 2g fat (1g saturated fat), 17mg cholesterol, 486mg sodium, 24g carbohydrate (3g sugars, 6g fiber), 12g protein. Diabetic Exchanges: 1-1/2 starch, 1 lean meat.

  • 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 (16 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
  1. In a Dutch oven or soup kettle 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 potatoes are tender. Add spinach and cook until heated through. Yield: 8-10 servings (2-1/2 quarts).
Originally published as Hot Pot Stew in Country Pork 1996, p43

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