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Gingerbread
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Country-Style Pork Stew
3/4 pound boneless pork shoulder, trimmed of fat
Nonstick cooking spray
1-1/4 cups water
1-1/4 teaspoons instant chicken bouillon granules
1 14-1/2-ounce can tomatoes, cut up
2 small onions, cut into wedges
1/2 cup sliced celery
1 teaspoon dried oregano, crushed
1 teaspoon ground cumin
2 cloves garlic, minced
1 bay leaf
1 cup yellow summer squash or zucchini cut into 1/2-inch slices
1 9-ounce package frozen cut green beans
1 tablespoon cornstarch
1 tablespoon water
Cut meat into 1-inch cubes. Lightly coat a Dutch oven or large saucepan with cooking spray. Preheat over medium-high heat. Brown pork in the hot pan; drain fat.
Add the 1 1/4 cups water and the bouillon granules. Stir in the undrained tomatoes, onions, celery, oregano, cumin, garlic, and bay leaf. Bring to boiling; reduce heat. Cover and simmer 45 to 60 minutes or until pork is tender.
Stir in squash and green beans. Return to boiling; reduce heat. Simmer 5 minutes more. Combine cornstarch and the 1 tablespoon cold water. Stir into pork mixture. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more. Remove bay leaf. Makes 4 servings.
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 Always Kiss The Cook
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