Curried Pork Stew With Rhubarb Recipe
Servings: 4
Ingredients
- 1 1/2 lbs. pork stew pcs
- 1/4 c. unbleached flour
- 1 1/2 teaspoon curry pwdr
- 1/2 teaspoon salt
- 1/2 teaspoon grnd cardamon
- 1/4 c. vegetable oil
- 1 c. diced onion
- 1 1/2 c. cider
- 1 c. water
- 4 c. diced rhubarb
- 2 tbsp. honey
Directions
- Heat oil. In a small bowl combine flour, curry pwdr, salt and cardamon. Coat meat with this mix and shake off excess. Brown meat in the oil; add in more oil if necessary. Add in onions and saute/fry the two together about 1 minute. Add in cider, water and rhubarb. Cover pot. Simmer 1 to 1 1/2 hrs. When meat is tender, stir in honey. Spoon 1 c. of the liquid into flour-spice mix left over from coating pork. Stir to make a thick paste. Stir paste into stew and cook 5 min more. Season to taste with salt and pepper.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 313g | |
| Recipe makes 4 servings | |
| Calories 260 | |
| Calories from Fat 125 | 48% |
| Total Fat 14.16g | 18% |
| Saturated Fat 1.12g | 4% |
| Trans Fat 0.35g | |
| Cholesterol 0mg | 0% |
| Sodium 303mg | 13% |
| Potassium 438mg | 13% |
| Total Carbs 33.25g | 9% |
| Dietary Fiber 3.0g | 10% |
| Sugars 20.14g | 13% |
| Protein 2.27g | 4% |
