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Ingredients
- 1 1/2 pounds boneless pork country-style ribs
- 1 cup chopped onion (1 large)
- 1 cup coarsely chopped green, yellow, and/or red sweet pepper (1 large)
- 1 14 1/2 ounce can diced tomatoes with basil and oregano, undrained
- 1 14 ounce can beef broth
- 1/4 cup dry red wine
- 3 tablespoons quick-cooking tapioca, crushed
- 1 teaspoon dried Italian seasoning, crushed
- 1/4 teaspoon salt
- 2 cloves garlic, minced
- 1 16 ounce tube refrigerated cooked polenta
- 2 cups torn fresh baby spinach (optional)
- Shredded Parmesan cheese (optional)
Details
Servings 4
Preparation
Step 1
1. Trim fat from meat. Cut meat into 1-1/2- to 2-inch pieces. In a 3- 1/2- or 4-quart slow cooker, combine meat, onion, and sweet pepper. Stir in undrained tomatoes, broth, red wine, tapioca, Italian seasoning, salt, and garlic.
2. Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3-1/2 to 4 hours.
3. Meanwhile, prepare polenta according to package directions.
4. Just before serving, if desired, stir spinach into stew. Serve stew with polenta. If desired, sprinkle each serving with Parmesan cheese. Makes 4 servings.
Nutrition Facts (Pork Stew with Polenta) Servings Per Recipe 4,
cal. (kcal) 450,
Fat, total (g) 17,
chol. (mg) 116,
sat. fat (g) 5,
carb. (g) 32,
Monosaturated fat (g) 7,
Polyunsaturated fat (g) 2,
fiber (g) 2,
sugar (g) 11,
pro. (g) 39,
sodium (mg) 1342,
Percent Daily Values are based on a 2,000 calorie diet
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