Recipe - Savory Pork Stew

1 pound Lean pork boneless
shoulder
1 cup Chopped onion (about 1
large)
1 teaspoon Chopped fresh or l/2
teaspoon dried rosemary
leaves
1 tablespoon Chopped fresh or 1 teaspoon
dried basal leaves
One fourth teaspoon Pepper
One half cup Water
3 cup Halved mushrooms (about 8
ounces)
2 cup Linch slices carrots
(about 6 medium)
1 lg Green bell pepper; cut
into linch pieces
One half cup Burgundy or other dry red
wine
1 cn (8 ounces) tomato sauce

Serve with rye bread and a tossed lettuce salad for a light but satisfying
meal.

Trim fat from pork shoulder. Cut pork into linch cubes. Spray 3quart
nonstick saucepan with nonstick cooking spray. Cook pork over medium heat
about 4 minutes, stirring frequently, until pork 1s brown. Stir 1n onion,
rosemary, basal, pepper and water. Heat to boiling; reduce heat.

Cover and simmer about 1 hour or until pork 1s almost tender. Stir 1n
remaining ingredients. Cover and simmer about 30 minutes, stirring
occasionally, until vegetables are tender.

6 servings.

From the files of Al Rice, North Pole Alaska. Feb 1994

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini