PORK STEW WITH VEGETABLES RECIPES

Steps:

• Rinse pork, pat dry and chop. Peel onions and garlic and dice finely. Peel carrot and cut into diagonal slices. Rinse zucchini, bell peppers and eggplant, trim and pat dry. Halve zucchini and eggplant lengthwise and cut into slices. Cut bell peppers in half, remove seeds and ribs and cut into pieces. Trim mushrooms and cut into thin slices.
• Heat oil in a large pot, saute onion and garlic until soft, add pork and brown on all sides. Add carrots and fry while stirring for approximately 3 minutes. Add remaining prepared vegetables, sauté briefly, add tomato paste, mix, cook briefly and season with salt, pepper and paprika. Add broth and simmer for 20-25 minutes. Serve pork stew in bowls sprinkled with chopped chives.

Steps:

• Trim fat from pork; discard fat. Cut pork in 1- to 2-inch pieces.
• In a 4- to 5-quart Dutch oven cook pork, half at a time, in hot oil over medium-high heat until browned, stirring occasionally. Remove from pan. Add butter to pan. Add celery, onion, chives, parsley, basil, dill weed, and black pepper; cook for 8 to 10 minutes or until vegetables are tender, stirring occasionally.
• Add pasta sauce, tomatoes, corn, carrots, potatoes, and browned pork to onion mixture. Bring to boiling; reduce heat. Simmer, covered, about 1-1/2 hours or until meat and vegetables are tender, stirring occasionally. Season to taste with salt. Makes 8 (1-1/3-cup) servings.