Minutes to Prepare: 15
Minutes to Cook: 360
Number of Servings: 8
Ingredients
16 ounces extra lean pork tenderloin, fat and silver skin removed (yields about 14 ounces)
8 ounces boneless chicken breast, fat removed
3 medium yellow onions, chopped (about 1 1/2 cups)
2 medium carrots, diced (about 1 cup)
3 stalks celery, diced (about 1 cup)
2 garlic cloves, chopped
1 14.5-ounce can no salt added diced tomatoes
1/2 teaspoon black pepper
1/4 teaspoon red pepper flakes
1/2 teaspoon thyme, dried
1 bay leaf
2 cups homemade chicken stock
1 large sweet potato, diced into 1 inch cubes
1 cup frozen lima beans
1 cup frozen corn
1 tablespoon cornstarch
hot sauce to taste
Tips
If you don't like sweet potatoes, try redskin potatoes instead.
Directions
Dice the pork and chicken into 3/4 inch cubes. Add the meats, onions, carrots, celery, garlic, tomatoes, spices, and stock to a slow cooker. Stir to combine, layer the sweet potatoes on top, then cover and cook on low for 5-6 hours.
After 5-6 hours, add the lima beans and corn, stir and cook for another 30 minute to an hour.
Combine the cornstarch with 1/4 cup water, then add to the stew, stir and cook 10 more minutes with the lid off before serving.
Serve with hot sauce to taste.
Serves 8 (1 1/4 cups per serving)
recipes.sparkpeoplecom/recipe-detail.asp?recipe=2022490
Minutes to Cook: 360
Number of Servings: 8
Ingredients
16 ounces extra lean pork tenderloin, fat and silver skin removed (yields about 14 ounces)
8 ounces boneless chicken breast, fat removed
3 medium yellow onions, chopped (about 1 1/2 cups)
2 medium carrots, diced (about 1 cup)
3 stalks celery, diced (about 1 cup)
2 garlic cloves, chopped
1 14.5-ounce can no salt added diced tomatoes
1/2 teaspoon black pepper
1/4 teaspoon red pepper flakes
1/2 teaspoon thyme, dried
1 bay leaf
2 cups homemade chicken stock
1 large sweet potato, diced into 1 inch cubes
1 cup frozen lima beans
1 cup frozen corn
1 tablespoon cornstarch
hot sauce to taste
Tips
If you don't like sweet potatoes, try redskin potatoes instead.
Directions
Dice the pork and chicken into 3/4 inch cubes. Add the meats, onions, carrots, celery, garlic, tomatoes, spices, and stock to a slow cooker. Stir to combine, layer the sweet potatoes on top, then cover and cook on low for 5-6 hours.
After 5-6 hours, add the lima beans and corn, stir and cook for another 30 minute to an hour.
Combine the cornstarch with 1/4 cup water, then add to the stew, stir and cook 10 more minutes with the lid off before serving.
Serve with hot sauce to taste.
Serves 8 (1 1/4 cups per serving)
recipes.sparkpeoplecom/recipe-detail.asp?recipe=2022490
