THIS PORK STEW IS A BUDGET STRETCHER

PORK AND POTATO STEW * 1 tablespoon oil * 2 tablespoons chopped garlic * 1 teaspoon chopped rosemary * 1 teaspoon chopped sage * 1/2 cup white wine * 1/4 cup chopped sun-dried tomatoes * 2 cups (1/2-inch) diced carrots * 3 cups (1/2-inch) diced potatoes * 6 cups low-sodium canned chicken broth * 2 c...

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Bibliographic Details
Published inThe Hartford courant
Main Authors GIUCA, LINDA, CHRISTOPHER PROSPERI Linda Giuca is The Courant's food editor Christopher Prosperi is chefowner of Metro Bis restaurant in Simsbury
Format Newspaper Article
LanguageEnglish
Published Hartford, Conn Tribune Publishing Company, LLC 01.05.2008
Subjects
Cooking
Potatoes
Recipes
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Summary:PORK AND POTATO STEW * 1 tablespoon oil * 2 tablespoons chopped garlic * 1 teaspoon chopped rosemary * 1 teaspoon chopped sage * 1/2 cup white wine * 1/4 cup chopped sun-dried tomatoes * 2 cups (1/2-inch) diced carrots * 3 cups (1/2-inch) diced potatoes * 6 cups low-sodium canned chicken broth * 2 cups (1/2-inch) chopped celery * 2 to 3 cups leftover cooked (1/2-inch) diced pork loin * 3 tablespoons cornstarch mixed with 3 tablespoons cold water * 1 tablespoon butter * 3 tablespoons chopped parsley Heat the oil in a large pot over medium high heat.
ISSN:1047-4153