Pork Tomato Stew
You can add onions and chickpeas! Garlic powder is also optional! Add more water if it looks dry during cooking! Grated cheese on top at the end makes it even better!
Ingredients
Main ingredients
- Pork Front Leg 170 g
- Chicken Stock 12 g
- Fresh Broccoli 120 g
- Fresh Cabbage 40 g
- Tomato Purée 130 g
- Turmeric Vermont Curry 6 g
- White Button Mushrooms 65 g
- Oyster Mushrooms 50 g
- Stevia Cherry Tomatoes 80 g
Seasonings/Sauce
No seasonings/sauce have been registered.
Nutrition summary
Carbohydrates
27.92 g
28%
Protein
45.66 g
45%
Fat
12.39 g
27%
Cooking steps
-
1
Add diced, thawed pork to a pan and sear on high heat for about 1 minute, just until the outside browns. Season with salt, then sauté over medium-low heat.
-
2
Add cabbage and broccoli and continue sautéing.
-
3
Add cherry tomatoes and mushrooms, stir-fry, then add tomato purée and 240ml water (bay leaf is a great addition—just remove it after 40 minutes of cooking).
-
4
Once the tomatoes soften, add 1T curry powder, 2T allulose, and 1.5T chicken stock. Cover with a lid and simmer on medium-low for about 30 minutes, then add basil powder and black pepper. Simmer on low to adjust consistency and finish.
