HealthNotes

Sage and Rosemary Pork Stew

• From: National Pork Board

Ingredients

• 2 lbs boneless pork shoulder roast, cut into 3/4-inch cubes

• 1 Tbs oil

• 2 14 1/2 oz cans chicken broth

• 1 cup water

• 1/2 cup green onions, sliced

• 1 Tbs fresh rosemary, or 1 teaspoon dried rosemary

• 1 tsp fresh sage, or 1/8 teaspoon dried sage

• 1/4 tsp salt

• 1/8 tsp pepper

• 2 cups new potatoes, unpeeled and cubed

• 1/2 lb fresh green beans, cut

• 1/3 cup flour

• 2/3 cup half & half

Warm up after a day outside or make this stew as a great reason to stay in.

Directions

• 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. Combine flour and half and half; mix until smooth. Gradually stir into stew. Cook and stir until thickened.