By Taylor Unnerstall
Cut the pork into bite-sized cubes. Season with salt and black pepper.
Peel and chop the onion. Peel the potatoes and carrots, then cut them into medium chunks. Slice the pepper. Mince the garlic cloves.
Heat 1 tbsp of olive oil in a large pot over medium-high heat. Add the pork pieces and sear them on all sides until browned, about 5-7 minutes. Remove and set aside.
In the same pot, reduce the heat to medium, add the remaining 1 tbsp of olive oil and the butter. Add the chopped onion and garlic, sauté until translucent, about 3-4 minutes.
Stir in the carrots, potatoes, and peppers. Cook for another 5 minutes, stirring occasionally, until they start to soften.
Return the pork to the pot. Add the chicken broth and milk, then bring the mixture to a simmer. Cover and let it cook for 20-25 minutes until the vegetables are tender and the pork is cooked through.
While the stew is cooking, rinse the rice under cold water until the water runs clear. In a separate saucepan, add the rice and 2 cups of water with a pinch of salt. Bring to a boil, cover, and reduce to a simmer. Cook for 18 minutes, or until the rice is tender and water is absorbed.
Once the stew is ready, adjust the seasoning with additional salt and pepper if necessary. Serve the stew hot over the cooked rice.
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This Main Course Stew Comfort Food recipe is ready in 45 minutes and features pork, onion, potatoes and other delicious ingredients. Contains 550 calories total.
Cut the pork into bite-sized cubes. Season with salt and black pepper.
Peel and chop the onion. Peel the potatoes and carrots, then cut them into medium chunks. Slice the pepper. Mince the garlic cloves.
Heat 1 tbsp of olive oil in a large pot over medium-high heat. Add the pork pieces and sear them on all sides until browned, about 5-7 minutes. Remove and set aside.
In the same pot, reduce the heat to medium, add the remaining 1 tbsp of olive oil and the butter. Add the chopped onion and garlic, sauté until translucent, about 3-4 minutes.
Stir in the carrots, potatoes, and peppers. Cook for another 5 minutes, stirring occasionally, until they start to soften.
Return the pork to the pot. Add the chicken broth and milk, then bring the mixture to a simmer. Cover and let it cook for 20-25 minutes until the vegetables are tender and the pork is cooked through.
While the stew is cooking, rinse the rice under cold water until the water runs clear. In a separate saucepan, add the rice and 2 cups of water with a pinch of salt. Bring to a boil, cover, and reduce to a simmer. Cook for 18 minutes, or until the rice is tender and water is absorbed.
Once the stew is ready, adjust the seasoning with additional salt and pepper if necessary. Serve the stew hot over the cooked rice.
Calories per Serving: 550
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