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Ingredients
US|METRIC
8 SERVINGS
- 1 1/2 lb. boneless pork shoulder (cut into 1-inch cubes)
- 2 Tbsp. vegetable oil
- 1 cup carrots (thinly sliced)
- 2 medium potatoes (thinly sliced)
- 2 stalks celery (sliced into 1 inch pieces)
- 1 oz. onion soup mix
- 2 Tbsp. sugar
- salt (to taste)
- pepper (to taste)
- 4 cups water (boiling)
- 2 cubes beef bouillon
- 28 oz. tomatoes (cut up)
- 1/4 tsp. oregano leaves
- 1 dash hot pepper sauce
- 10 oz. okra (frozen, sliced)
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Directions
- In Dutch oven, brown pork in hot oil over medium-high heat. Add carrots, celery, potatoes, soup mix, sugar, salt, pepper, water and bouillon cubes and mix well. Bring to a boil, lower heat and simmer, covered, 10 minutes. Stir in tomatoes, oregano and a dash hot pepper sauce. Heat to boiling, reduce heat, cover and simmer 40-45 minutes. Gently stir in okra the last 15 minutes of cooking time.
- Serve with crackers or corn bread, if desired.
NutritionView More
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240Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories240Calories from Fat50 |
% DAILY VALUE |
Total Fat6g9% |
Saturated Fat1g5% |
Trans Fat0g |
Cholesterol50mg17% |
Sodium460mg19% |
Potassium990mg28% |
Protein23g |
Calories from Fat50 |
% DAILY VALUE |
Total Carbohydrate23g8% |
Dietary Fiber4g16% |
Sugars8g |
Vitamin A70% |
Vitamin C50% |
Calcium8% |
Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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