Country Style Pork Stew

Chock-full of veggies, this richly flavoured stew is a complete meal in a bowl.

Ingredients

• 12 ounces boneless pork, trimmed of separable fat
• Nonstick spray coating
• 1 ¼ cups water
• 1 ¼ teaspoons instant chicken bouillon granules
• 1 14½-ounce can tomatoes, undrained and cut up
• 2 small onions, cut into wedges
• ½ 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 ½-inch-thick slices
• 1 9-ounce package frozen cut green beans
• 1 tablespoon cold water
• 1 tablespoon cornstarch

Directions

1) Cut meat into 1-inch cubes. Spray an unheated Dutch oven or large saucepan with nonstick coating. Preheat over medium-high heat. Add pork; cook, stirring frequently, until browned on all sides. Drain off fat.

2) Add the 1 ¼ cups water and the bouillon granules. Stir in the undrained tomatoes, onions, celery, oregano, cumin, garlic and bay leaf. Bring to boiling; reduce heat. Simmer, covered, for 45 to 60 minutes or until pork is tender and no pink remains. Discard bay leaf.

3) Stir in squash and green beans. Return to boiling; reduce heat. Simmer, covered, for 5 minutes more. Stir together the 1 tablespoon cold water and the cornstarch. Stir into pork mixture. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Makes 4 servings.

Exchanges

Count as 2 protein (group 6).