Penn Herb Wellness Guide
Sage and Rosemary Pork Stew
Warm up after a day outside or make this stew as a great reason to stay in.
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
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.
Recipe courtesy of the National Pork Board
Serving Suggestion: Serve with homemade biscuits and a tall glass of milk.
Nutrition Facts
Calories 383
Calories from Fat 190 (50%)
(32%)Total Fat 21g
(40%)Saturated Fat 8g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
(33%)Cholesterol 100mg
(32%)Sodium 768mg
(0%)Potassium 0mg
Total Carbohydrate 19g
(8%)Dietary Fiber 2g
Sugars 0g
Sugar Alcohols 0g
(58%)Protein 29g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.
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The information presented here is for informational purposes only and was created by a team of USregistered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2024.