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Spicy Pork Stew



From the kitchen of Stephanie Knewasser



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I found this recipe in a magazine back in 2001. I changed it a bit to come up with this. I like it with thick slices of buttered bread. It freezes well without the pasta- just add pasta after thawing.



In a large saucepan combine:

1 1/2 c beef broth (little less than 1 can)

2-3 celery ribs, chopped

3-4 carrots, thickly sliced

1 medium onion, chopped

Bring to a boil, reduce heat, cover & simmer 5-7 minutes or until veggies are crisp tender.

Stir in:

46 oz V8 juice

14 1/2 oz can diced tomatoes, undrained

12 oz tomato paste

1 Tbsp oregano

1 1/2 tsp pepper

1/4 tsp garlic powder

Cover & simmer 40-45 minutes.


Meanwhile, in a skillet, cook:

1 1/4 lb ground pork over medium heat until cooked through.

Drain.

Add pork to the stew.


Add:

3/4 c canned kidney beans, rinsed & drained

3/4 c canned great northern beans, rinsed & drained

Cover & simmer 30-45 minutes more.


Stir in: cooked small shell pasta







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This is a collection of my family's favorite recipes.
It's a way for us to stay connected to one another and our past.
Thanks for visiting.
stephanie@familyrecipesandmore.com