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Savory Pork Stew .
YIELDS:
1 servings
INGREDIENTS:
1 lb Lean pork boneless 1/2 c Water
-shoulder 3 c Halved mushrooms (about 8
1 c Chopped onion (about 1 -ounces)
-large) 2 c L-inch slices carrots
1 ts Chopped fresh or l/2 -(about 6 medium)
-teaspoon dried rosemary  Rosemary ... in particular instances comes in two forms, you can have a sprig of fresh rosemary or you can have the dried rosemary.
A predominant flavour which you might associate it with, as well as aromatics, would be pine needles. What are you gonna use it for? Keep in mind, anything that' s that strong better be paired up with a strong flavour; game meats, lamb, those kinds of stewing beefs.
That's what you're going to use it for. 1 lg Green bell pepper-; cut
-leaves -into l-inch pieces
1 tb Chopped fresh or 1 teaspoon 1/2 c Burgundy or other dry red
-dried basal leaves -wine
1/4 ts pepper Black and white peppercorns ... the predominant most used season in the world, next to salt.
It can come in mildly ground, medium ground or very coarse. It's very, very spicy, very hot. You're going to use it to pretty much season all your dishes, but remember, add a little, you can always add more. 1 cn (8 ounces) tomato sauce
DIRECTIONS:
Serve with rye bread and a tossed lettuce salad for a light but
satisfying meal.
Trim fat from pork shoulder. Cut pork into l-inch cubes. Spray 3-quart
nonstick saucepan with nonstick cooking spray. Cook pork over medium
heat about 4 minutes, stirring frequently, until pork 1s brown. Stir
1n onion, rosemary, basal, pepper and water. Heat to boiling; reduce
heat.
Cover and simmer about 1 hour or until pork 1s almost tender. Stir 1n
remaining ingredients. Cover and simmer about 30 minutes, stirring
occasionally, until vegetables are tender.
6 servings.
From the files of Al Rice, North Pole Alaska. Feb 1994
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