Barbecue Pork Stew

Recipe from

Oxmoor House

Nutritional Information

Calories 418
Caloriesfromfat 17 %
Fat 8 g
Satfat 2.5 g
Monofat 3.2 g
Polyfat 1.5 g
Protein 30.2 g
Carbohydrate 57.3 g
Fiber 0.0 g
Cholesterol 51 mg
Iron 0.0 mg
Sodium 246 mg
Calcium 0.0 mg

Ingredients

2/3 cup water
1/4 cup firmly packed brown sugar
1 tablespoon paprika
3 tablespoons cider vinegar
3 tablespoons reduced-calorie ketchup
2 tablespoons low-sodium Worcestershire sauce
2 teaspoons garlic powder
2 teaspoons chili powder
1 teaspoon freshly ground pepper
1/2 teaspoon salt
1 (8-ounce) can no-salt-added tomato sauce
1 1/2 pounds lean boneless pork loin
1/2 cup all-purpose flour
Vegetable cooking spray
1 teaspoon vegetable oil
2 1/2 cups chopped onion
2 1/2 cups peeled, diced baking potato
1 (14 1/2-ounce) can no-salt-added whole tomatoes, undrained and chopped
1 bay leaf
2 (15-ounce) cans no-salt-added kidney beans, undrained

Preparation

Combine first 11 ingredients. Combine pork and flour in a heavy-duty, zip-top plastic bag. Seal bag; shake well to coat pork.

Coat a Dutch oven with cooking spray; add oil, and place over medium heat until hot. Add pork and onion; cook until onion is crisp-tender. Stir in tomato sauce mixture, potato, tomato, and bay leaf. Bring to a boil; cover, reduce heat, and simmer 1 1/2 hours or until pork is tender, stirring occasionally. Stir in beans; cook until thoroughly heated. Remove and discard bay leaf.

Note:

Oxmoor House Cooking Light Collection,

Oxmoor House

January 1996
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