Pork and Vegetable Stew Italiano
12.4g
Net Carbs
50.9g
Protein
31.8g
Fat
5.2g
Fiber
558
Calories
Ingredients:
- 1 14.5 ounces can Chicken Broth, Bouillon or Consomme
- 1/2 teaspoon Salt
- 24 ounces Pork Roasts (Top Loin, Boneless)
- 1/2 medium (2-1/2" diameter) Onions
- 2 teaspoons leaves Oregano
- 2 stalk, medium (7-1/2" - 8" long) Celery
- 1/2 ounce Garlic
- 1 tablespoon Basil
- 2 tablespoons Olive Oil
- 1/2 teaspoon Black Pepper
- 1 medium (approx 2-3/4" long, 2-1/2" diameter) Green Sweet Pepper
- 1 medium Zucchini
- 8 ounces Diced Tomatoes
Directions:
Use the Atkins recipe to make Atkins Soy-Free Flour Mix for this recipe; you will need 3 tablespoons.
- Combine baking mix, salt and pepper in a plastic bag. Cut pork into 1-inch pieces, add it to the bag and shake to coat. Set aside. Dice the onion; chop the celery, green pepper and zucchini; set aside.
- Heat 1 tablespoon oil in a large sauce pot or Dutch oven over medium-high heat. Add white onion, celery and green pepper. Sauté for 5 minutes, until vegetables are softened. Add minced garlic and sauté for another 30 seconds. Transfer vegetables to a bowl and set aside.
- Wipe down pot. Heat remaining oil over medium-high heat. Sauté pork on all sides, until golden brown, about 5 minutes. Return sautéed vegetables to pot. Add zucchini, tomatoes and broth and bring to a boil. Reduce heat and simmer 10 minutes, until pork is tender.
- Stir in basil and oregano, season with salt and pepper, and serve. Each servings is about 1 3/4 cups stew. Enjoy!
