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CATEGORY CUISINE TAG YIELD
Meats Dutch Meats 5 Servings

INGREDIENTS

2 lb Pork boneless shoulder
1 T Oil
1 c Dry white wine
1 T Ground coriander
1 t Salt
1/4 t Pepper
1 lb New potatoes, cut into halve
8 oz Mushrooms, cut into halves

INSTRUCTIONS

Trim fat from pork. Cut pork into 1-inch cubes. Heat oil in Dutch oven
until hot. Cook pork over medium heat, stirring occasionally, until
all liquid is evaporated and pork is brown, about 25 minutes. Drain
fat. Stir in wine, coriander, salt and pepper. Heat to boiling.  Reduce
heat. Cover and simmer 45 minutes. Stir in potatoes and  mushrooms.
Heat to boiling. Reduce heat. Cover and simmer until pork  and potatoes
are tender, 15 to 20 minutes.  From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 414
Calories From Fat: 230
Total Fat: 25.6g
Cholesterol: 112.5mg
Sodium: 580.8mg
Potassium: 768.9mg
Carbohydrates: 3.3g
Fiber: <1g
Sugar: 1.4g
Protein: 33.2g


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