Hearty Pork and Sweet Potato Stew

Make sure to serve up lots of crusty bread with this hearty, stick-to-your-ribs stew to soak up every last bit.

Cut: Pork Shoulder
Prep Time: 5 minutes

Cook Time: 1 hour 15minutes
Number of Servings: 6

Ingredient

2 lbs (1 kg) boneless pork shoulder, cut into 1-inch cubes
3 Tbsp (45 mL) Dijon mustard
1/2 cup (125 mL) all-purpose flour
1/4 tsp (1 mL) dried thyme
1/4 tsp (1 mL) crushed dried rosemary
3 Tbsp (45 mL) canola oil
2 cloves garlic, minced
2 cups (500 mL) low sodium chicken broth
2 medium sweet potatoes, peeled and cubed
1 (12 oz/341 mL) can kernel corn, drained and rinsed
1 medium onion, sliced
1/2 tsp (2 mL) dried thyme
1/2 tsp (2 mL) dried rosemary
1/2 tsp (2 mL) sea salt
1/4 tsp (1 mL) fresh ground black pepper

Directions:

In a large bowl, toss pork with mustard until evenly coated.
In a large resealable plastic bag, combine flour, 1/4 tsp (1 mL) thyme and 1/4 tsp (1 mL) rosemary; add pork and shake to coat.
In a Dutch oven heat canola oil over medium-high heat. Add pork and brown cubes on all sides, about 3 minutes per side. Mix in garlic and cook 1 minute longer. Pour in chicken broth and bring to a boil. Scraping bottom of Dutch oven to loosen any brown bits. Reduce heat to medium low, cover and simmer for about 30 minutes or until pork is no longer pink.
Add sweet potatoes, corn, onion, thyme, rosemary, salt and pepper; cover and simmer 30 minutes more or until pork and potatoes are tender. Serve.

Nutritional Analysis

YIELD:

6 servings.

SERVING SIZE:

1 1/3 cups (325 mL )per servings

	
				Per Serving
				
					Calories
					420
				
					Total Fat
					21 g
				
					Saturated Fat
					5 g
				
					Cholesterol
					90 mg
				
					Carbohydrates
					27 g
				
					Fiber
					3 g
				
					Sugars
					5 g
				
					Protein
					28 g
				
					Sodium
					640 mg
				
					Potassium
					593 mg