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Autumn Stew recipe
    8 servings

Ingredients:

  • 1/4 cup all-purpose flour
  • 2 teaspoons dried parsley flakes
  • 1/2 teaspoon dried thyme leaves
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon pepper
  • 2 pounds pork stew meat, cut into 1-1/2-inch cubes
  • 3 tablespoons CRISCO® Oil
  • 1 (16 ounce) can pumpkin
  • 1 (15 ounce) can garbanzo beans, rinsed and drained
  • 2 cups water
  • 1 medium sweet potato, peeled and cut into 3/4-inch cubes
  • 1/2 cup chopped green onion
  • 1 tablespoon packed brown sugar
  • 2 teaspoons instant chicken bouillon granules
  • 1 bay leaf
  • 1 medium zucchini, cut into julienne strips

    Instructions:

  • Mix flour, parsley flakes, thyme, salt, ginger, nutmeg and pepper in large plastic food storage bag.
  • Add pork.
  • Shake to coat.
  • Heat CRISCO® Oil in Dutch oven.
  • Add pork and any remaining flour mixture.
  • Brown over medium-high heat.
  • Stir in remaining ingredients except zucchini.
  • Heat to boiling.
  • Cover.
  • Reduce heat.
  • Simmer, stirring occasionally, 1-1/2 to 2 hours.
  • Add zucchini; re-cover.
  • Simmer 30 minutes longer, or until pork is tender.
  • Remove and discard bay leaf.



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