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    Main: Irish Pork Stew


    Source of Recipe


    Source: National Pork Producers Council

    List of Ingredients




    2 pounds boneless pork shoulder or   sirloin, cut into 1/2-inch cubes
    1/3 cup all-purpose flour
    1 1/2 teaspoons salt
    1/4 teaspoon black pepper
    1 teaspoon vegetable oil
    4 large onions, peeled and sliced 1/2-inch thick
    1 clove garlic, minced
    1/4 cup chopped parsley
    1 teaspoon caraway seed
    1 bay leaf
    1 (10 1/2 ounce) can chicken broth
    1 (12 ounce) bottle imported stout
    2 tablespoons red wine vinegar
    1 tablespoon packed brown sugar

    Recipe



    Coat pork with combined flour, salt and pepper. Heat oil in Dutch oven; brown meat over medium-high heat. Add onions and garlic. Cook and stir 5 minutes. Pour off drippings. Stir in remaining ingredients. Bring to a boil. Cover; cook over medium-low heat 1 to 1 1/4 hours or until meat is very tender. Stir occasionally. Serve with imported beer and mashed potatoes, if desired. Serves 8

    Per serving: 188 Calories (kcal); 6g Total Fat; (28% calories from fat); 22g Protein; 11g Carbohydrate; 50mg Cholesterol; 563mg Sodium
    Food Exchanges: 1/2 Grain (Starch); 3 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

 

 

 

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