| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables, Dairy, Grains | American | Soups &, Stews | 8 | Servings |
INGREDIENTS
| 3 1/2 | lb | Pork shoulder, cut in 1 1/2" |
| cubes | ||
| 1/2 | c | Flour seasoned with salt and |
| pepper | ||
| 1/4 | c | Bacon fat or lard |
| 1/4 | Vegetable oil | |
| 1 | c | Thinly sliced onions |
| 1/2 | c | Finely chopped carrots and |
| celery | ||
| 2 | c | Crushed tomatoes |
| Bouquet garni, tied up in | ||
| cheesecloth consisitng | ||
| of: | ||
| 1 | T | Cumin seeds |
| 1 | Dried hot red chili pepper | |
| 1 | t | Whole allspice |
| 2 | t | Dried oregano or fresh |
| oregano herbs | ||
| 4 | Whole garlic cloves | |
| 1/2 | c | Red wine |
| 2 | c | Chicken broth |
| 1/4 | c | Barbecue sauce |
| Salt and freshly ground | ||
| black pepper |
INSTRUCTIONS
Garnish: 2 cups each red bell pepper strips and corn kernels simmered in stew last 10 minutes of cooking time; separately cooked rice Cook stews according to technique. Yield: 8 servings Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved Recipe By : COOKING MONDAY TO FRIDAY SHOW #MF6734 Posted to MC-Recipe Digest V1 #289 Date: Sat, 9 Nov 1996 22:48:46 -0500 From: Gail Shermeyer <4paws@netrax.net>
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Nutrition (calculated from recipe ingredients)
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Calories: 494
Calories From Fat: 248
Total Fat: 27.5g
Cholesterol: 123mg
Sodium: 767.7mg
Potassium: 949.9mg
Carbohydrates: 21.3g
Fiber: 2.2g
Sugar: 5.6g
Protein: 38.3g