Dutch Oven Pork Stew

Name: Dutch Oven Pork Stew
Total time: 145
Yield: 8
Ingredients: 1 (2 pound) boneless pork shoulder, cut into 1-inch cubes; 1 teaspoon kosher salt; ½ teaspoon ground black pepper; 2 tablespoons canola oil; 1 large onion, chopped; 2 stalks celery, chopped; 1 tablespoon dried chives; 1 teaspoon dried parsley; 1 teaspoon dried basil; ½ teaspoon dried dill weed; 1 (26 ounce) jar pasta sauce; 1 (14.5 ounce) can diced tomatoes, undrained; 3 medium Yukon Gold potatoes, cut into 1-inch pieces; 2 cups frozen whole kernel corn; 2 cups quartered fresh button mushrooms; 1 cup baby carrots, halved lengthwise

Recipe by Jeff from allrecipes.com

Dinner 2 Hr. 25 Mins.

Ingredients

8 servings

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1 (2 pound) boneless pork shoulder, cut into 1-inch cubes
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1 teaspoon kosher salt
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½ teaspoon ground black pepper
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2 tablespoons canola oil
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1 large onion, chopped
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2 stalks celery, chopped
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1 tablespoon dried chives
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1 teaspoon dried parsley

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1 teaspoon dried basil
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½ teaspoon dried dill weed
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1 (26 ounce) jar pasta sauce
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1 (14.5 ounce) can diced tomatoes, undrained
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3 medium Yukon Gold potatoes, cut into 1-inch pieces
•

2 cups frozen whole kernel corn
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2 cups quartered fresh button mushrooms
•

1 cup baby carrots, halved lengthwise

Instructions

Sprinkle pork cubes with salt and pepper.
Heat oil in a Dutch oven over medium-high heat. Add 1/2 of the pork; cook and stir until browned, about 5 minutes minutes. Remove to a paper towel-lined plate and repeat with remaining pork.
Add onion, celery, chives, parsley, basil, and dill to the Dutch oven. Cook, stirring occasionally, until onions are tender, 8 to 10 minutes.
Add pasta sauce, diced tomatoes, potatoes, corn, mushrooms, and carrots. Stir in browned pork and bring to a boil. Reduce heat, cover, and simmer, stirring occasionally, until meat and vegetables are tender, about 1 1/2 hours.