Tomato Pork Stew
You can add onion or chickpeas! Garlic powder is optional! If it gets dry while cooking, add more water as needed! Grated cheese on top at the end is delicious!
Ingredients
Main ingredients
- Pork Shoulder (front cut) 150 g
- Chicken Stock 10 g
- Fresh Broccoli 120 g
- Fresh Cabbage 50 g
- Tomato Purée 140 g
- Turmeric Vermont Curry 6 g
- White Button Mushroom 60 g
- Oyster Mushroom 60 g
- Stevia Cherry Tomato 80 g
Seasonings/Sauce
No seasonings/sauce have been registered.
Nutrition summary
Carbohydrates
29.06 g
30%
Protein
41.87 g
43%
Fat
11.28 g
26%
Cooking steps
-
1
Put diced, thawed pork in a pan and sear over high heat for about 1 minute just to brown the outside, then season with salt and sauté over medium-low heat.
-
2
Add cabbage and broccoli and continue to sauté.
-
3
Add cherry tomatoes and mushrooms, sauté, then pour in tomato purée and 240ml water (it's also good to add a bay leaf—remove after 40 minutes of cooking).
-
4
When the tomatoes soften, add 1T curry powder, 2T allulose, and 1.5T chicken stock. Close the lid and simmer on medium-low for about 30 minutes, then add basil and pepper. Adjust consistency over low heat and it's done.
