Sage and Rosemary Pork Stew

Ingredients

• 2 pounds boneless pork shoulder roast, cut into 3/4-inch cubes
• 1 tablespoon oil
• 2 (14-1/2-ounce) cans chicken broth
• 1 cup water
• 1/2 cup green onions, sliced
• 1 tablespoon fresh rosemary, OR 1 teaspoon dried rosemary
• 1 teaspoon fresh sage, OR 1/8 teaspoon dried sage
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 2 cups new potatoes, unpeeled and cubed
• 1/2 pound fresh green beans, cut
• 1/3 cup flour
• 2/3 cup half & half

Directions

1. Heat oil in Dutch oven.
2. Brown pork cubes over medium-high heat.
3. Stir in chicken broth, water, onions and seasonings. Bring to a boil; reduce heat. Simmer uncovered for 20 minutes.
4. Stir in potatoes and beans; simmer 15-20 minutes or until tender.
5. Combine flour and half and half; mix until smooth.
6. Gradually stir into stew.
7. Cook and stir until thickened.

Recipe Yield: Yield: 6 servings

Source: NPB
Recipe and image appear courtesy of the National Pork Board.