Pork Stew with Mixed Vegetables
Boneless pork loin cut into bite sized pieces and cooked in a red sauce with mixed vegetables, garlic, and herbs.
Servings: 4 servings
Calories: 450kcal
Cost: $$
Ingredients
- 2 lbs. pork stew meat
- 1 can crushed tomatoes 28 oz.
- 1 bag frozen mixed vegetables 16 oz
- 4 cloves garlic sliced
- 2 red or sweet onions sliced
- 2 carrots sliced
- ¼ cup extra virgin olive oil
- 1 tsp. salt
- ½ tsp. oregano
- ¼ tsp. black pepper
Instructions
Preparing the Pork:
- In a large pot add in the extra virgin olive oil and bring to a high heat. Next, add in the garlic and sauté until golden, about 1-2 minutes.
- Next, add in the pork and sauté for 5 minutes, mixing occasionally.
- Next, add in the onion, carrots, salt, black pepper, and oregano and sauté for 5 minutes, mixing occasionally.
Brining Everything Together:
- Continuing on high heat, add in the frozen vegetables and crushed tomatoes.
- Bring to a simmer and cook for 10-15 minutes, mixing occasionally, until the vegetables are tender.
To Serve:
- Place the stew in a large bowl and serve family style with crusty Italian bread.
Notes
Invent Your Recipe:
As I have mentioned in another one of our pork stew posts, I prefer red sauce with my stews. If you have never tried this I highly recommend it, especially if you like tomatoes. If the idea of a stew with red sauce is not appealing or goes against your idea of a stew, this recipe can be made with a brown gravy.
To simplify the recipe and the prep time I used a bag of frozen mixed vegetables to bring this recipe together. In my pork stews I have also used peas, potatoes, okra, beans (any variety), broccoli, cauliflower, and the list really goes on. I would encourage you to try this recipe as is, then make it again with any combination of vegetables you prefer.
Nutrition
Calories: 450kcal
