2 lb. boneless pork shoulder roast, cut into 3/4-in. cubes 1 Tbsp. oil 2 14 1/2-oz. cans chicken broth 1 c. water 1/2 c. green onions, sliced 1 Tbsp. fresh rosemary, OR 1 tsp. dried rosemary 1 tsp. fresh sage, OR 1/8 tsp. dried sage 1/4 tsp. salt 1/8 tsp. pepper 2 c. new potatoes, unpeeled and cubed 1/2 lb. fresh green beans, cut 1/3 c. flour 2/3 c. half & half
What to do:
1. Heat oil in Dutch oven. Brown pork cubes over medium-high heat. Stir in chicken broth, water, onions and seasonings. Bring to a boil; reduce heat. Simmer uncovered for 20 minutes. Stir in potatoes and beans; simmer 15-20 minutes or until tender. 2. Combine flour and half and half; mix until smooth. Gradually stir into stew. Cook and stir until thickened.
* Warm up after a day outside or make this stew as a great reason to stay in. Serve with homemade biscuits and a tall glass of milk.
* Recipe and photo courtesy of National Pork Board. For more recipes visit: www.PorkBeInspired.com
