Zesty Lemon Pork Stew
Servings: 4 to 6
Ingredients:
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1 tbsp (15 mL) vegetable oil
2 lb (1 kg) boneless pork, cut in 3/4-inch (2 cm) cubes
2 onions, chopped
2 sweet_potatoes, peeled and cubed
2 stalks celery, sliced
3 cups (750 mL) chicken stock
2 tsp (10 mL) dried thyme
1 tsp (5 mL) grated lemon rind
1 tbsp (15 mL) lemon juice
3/4 tsp (4 mL) salt
1/4 cup (50 mL) each all-purpose flour and water
1 can (14 oz/ 398 mL) artichoke hearts, drained
2 cups (500 mL) frozen green beans
Preparation:
In large nonstick skillet, heat vegetable oil over medium-high heat. Brown pork, in batches.
Transfer to 18- to 24-cup (4.5 to 6 L) slow-cooker.
Add onions, sweet potatoes, celery, chicken stock, dried thyme, grated lemon rind and juice and salt. Cover and cook on low for 8 to 10 hours or until meat and vegetables are tender.
Whisk flour with water; whisk into cooker. Stir in artichokes and green beans. Cook on high for 15 minutes.
Additional Information
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Stove-top Stew:
Brown pork in Dutch oven.. Addonions, sweet potatoes, celery, chicken stock, thyme, lemon rind and juice and salt ; cover and simmer over medium-low heat for 1 to 1-1/2 hours or until meat is tender. Increase heat to medium. Whisk flour with water; whisk into Dutch oven. Stir in artichokes and green beans; cook for 15 minutes.
Tags:
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