Vegetable Pork Stew with a Fresh Berry Triffle
Need a delicious warm idea for dinner? If so, this vegetables pork stew is perfect for such an occasion. Simple as easy to make, use up vegetables, pork roasts, cake or berries with this delicious menu idea. These recipes are inspired from local food reclamation programs and the Utah Food Bank.
Ingredients
4 pounds of pork stew meat
1 large onion, chopped
1/3 cup flour
6 cups chopped assorted vegetables
8 cups chicken broth or broth of choice
2 cups elbow pasta
1 pound leftover cake
2-3 cups fresh berries or chopped fruit
Vegetable Oil
Instructions
1
Heat a large pot on the stove and add enough vegetable oil to lightly coat the bottom of the pan and add the pork stew meat and chopped onion. Sauté for approximately 5 minutes to add some color to the pork and onions.
2
Sprinkle the pork mixture with the flour and stir to combine everything together. Add the chopped assorted vegetables and broth stirring everything together. Bring to a boil, reduce the heat and simmer for 10-15 minutes to cook the pork through.
3
Add the pasta and continue simmering for about 8 minutes to cook the pasta. Remove from heat and set aside while you assemble the fresh berry trifle for desert.
4
To assemble the trifle, cut the cake into bite size pieces layer it along with the fresh berries in a large bowl for service. If desired, create mini-trifles in small glasses for service. Top with whipped cream. Serve as a delicious desert with your vegetable pork stew. Enjoy!
Tags:
Chef BryanCooking with Chef BryanFood Reclamation ProgramKUTVSmiths Grocery StoresUtah Food Bank
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