Pork Stew

1 pound boneless lean pork shoulder
1 large onion, chopped
1 teaspoon dried basil
1 teaspoon dried rosemary
2 cups water
3 medium carrots, sliced
1 large green bell pepper, cut into 1 inch pieces
3 cups mushrooms, halved
1/2 cup burgundy wine
1 (8 ounce) can tomato sauce

Trim any excess fat from pork shoulder and cut into 1-inch cubes. Spray a large soup pot (or Dutch oven) with nonstick cooking spray and heat over medium heat until hot. Add pork and cook over medium heat until brown. Stir in onion, basil, rosemary and water and heat to boiling. Reduce heat, cover and simmer about 1 hour or until pork is almost tender. Add remaining ingredients, cover and simmer about 30 minutes or until vegetables are tender, stirring occasionally.

Makes 6 Servings
Serving Size: 12 ounces


Nutrients per serving:
Calories: 123
Total fat: 3 grams (23% of calories)
Saturated fat: 1 gram
Cholesterol: 28 mg
Sodium: 294 mg
Carbohydrate: 11 grams (40% of calories)
Protein: 10 grams (36% of calories)
Dietary fiber: 3 grams