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Martha Stewart
Spring Pork Stew
Kentucky burgoo is a thick stew of simmered pork, veal, beef, lamb, poultry, and vegetables, traditionally served at large outdoor parties. This is a lighter version with spring vegetables and sauteed pork.
5
1 hr 5 min
TOTAL TIME
333
CALORIES
$2.08
PER SERVING
Ingredients
17 INGREDIENTS
6 SERVINGS
28 oz plum tomatoes
1 whole yellow bell pepper
seeded and cut into 1/2-by-2-inch strips
1 tsp salt
2 tsp fresh flat-leaf parsley
chopped
2 medium carrots
cut into 1/2-inch dice
1 cup white rice
1 medium onion
peeled, cut into 1/2-inch dice
1 whole yellow squash
cut in half lengthwise, then cut into 1/2-inch half moons
2 ribs celery
cut into 1/2-inch dice
1 whole red bell pepper
seeded and cut into 1/2-by-2-inch strips
1 whole zucchini
cut in half lengthwise, then cut into 1/2-inch half moons
2 tsp fresh thyme
chopped
2 cloves garlic
minced
1 cup homemade chicken stock
1 lb pork roast
trimmed of fat, cut into 1-inch cubes
1/2 tsp freshly ground black pepper
2 tsp extra-virgin olive oil
Directions
15 STEPS
View Directions on Martha Stewart
Health Info
Macros
43g
CARBS
8g
FAT
21g
PROTEIN
Allowed on these diets
GLUTEN FREE
LACTOSE FREE
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Frequently Asked Questions
What is Pork Stew?
What ingredients do I need to make Pork Stew?
Do I need to brown the pork before adding it to the stew?
Can I use a slow cooker to make Pork Stew?
Can I substitute other meats for pork in the stew?
How can I thicken the stew if it's too thin?
How can I store and reheat leftovers?
What are some tips for making the best Pork Stew?
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