By Angela Keyser, Director of Marketing for High Quality Organics
Oh baby, it’s cold outside! Temperatures across the country are dipping below normal recently. So, I wanted to share a simple, healthy stew that will keep you warm inside and out during this busy holiday season. While the ingredient list is long, the steps to make it are quite simplistic so you can easily make this on a weekend afternoon while you squeeze in some holiday baking.
Pork Vegetable Stew with Thyme, Oregano & Lemon Pepper
1 1/2 pounds pork shoulder, cubed1 tablespoon cooking oil 2 medium onions chopped 28 ounces chicken broth, 1/2 cup reserved 2 teaspoons dried thyme 2 teaspoons dried oregano 1 teaspoon lemon-pepper seasoning 1/2 teaspoon salt 1/4 cup all-purpose flour 2 cups (16 ounces) frozen corn 1 pound red potatoes, cubed 2 cups (16 ounces) cut green beans Step 1: In a stovetop and oven-proof dish, brown half of the cubed pork in 1 tablespoon hot oil and brown. Remove meat and place on a plate. Add remaining meat and onion and brown. Step 2: Return all meat to stove and add all but the reserved 1/2 cup chicken stock, thyme, oregano, lemon-pepper and bring to boil. Then, cover and bake in oven for 1 hour at 325. Step 3: Combine flour and reserved 1/2 cup chicken stock. Add it to the pork along with the corn, potatoes and beans. Stir well and cover. Bake another hour or until vegetables are tender.