Pork Stew with Spoonbread

Spoonbread is more like a soft pudding made from cornmeal than a bread. Serve a scoop atop any meat stew for a hearty, down-home flavor.

Yield:

11 (1-cup) servings.

Recipe from

Nutritional Information

Calories 165
Caloriesfromfat 26 %
Fat 4.7 g
Satfat 1.6 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 11.1 g
Carbohydrate 17.5 g
Fiber 0.0 g
Cholesterol 32 mg
Iron 0.0 mg
Sodium 178 mg
Calcium 0.0 mg

Ingredients

1 pound lean boneless pork loin
Vegetable cooking spray
1 1/2 cups chopped onion
3/4 cup chopped celery
1 tablespoon all-purpose flour
1/2 teaspoon salt
1/2 teaspoon ground allspice
1/4 teaspoon freshly ground black pepper
1/4 teaspoon ground mace
4 cups canned no-salt-added chicken broth, undiluted
2 (14 1/2-ounce) cans no-salt-added tomatoes, undrained and chopped
1 medium turnip, peeled and cut into 1/2-inch slices
3 medium carrots, scraped and cut into 1/2-inch slices
1 medium parsnip, scraped and cut into 1/2-inch slices
1 3/4 cups chopped baking potato
1 cup coarsely chopped crimini mushrooms
1 cup frozen whole kernel corn, thawed
2 tablespoons bourbon
1/8 teaspoon ground red pepper

Preparation

Trim fat from pork; cut pork into 1/2-inch cubes. Coat a Dutch oven with cooking spray; place over medium-high until hot. Add pork, and cook until pork is browned on all sides, stirring frequently. Drain and pat dry with paper towels. Wipe drippings from Dutch oven.

Coat Dutch oven with cooking spray; place over medium-high heat until hot. Add onion and celery; saute until tender. Add pork, flour, and next 4 ingredients; cook 2 minutes. Add chicken broth and tomatoes, deglazing Dutch oven by scraping particles that cling to bottom. Add turnip and next 5 ingredients. Bring to a boil; reduce heat, and simmer, uncovered, 45 minutes or until vegetables are tender, stirring frequently. Just before serving, add bourbon and red pepper. Ladle stew into individual bowls. Top each with a serving of Spoonbread.

Note:

Oxmoor House Cooking Light Collection

January 1995