Jun 20, 2014

Rosemary Pork and Mushroom Stew


1 tablespoon olive oil
1 cup shallot mushrooms, chopped
2 pounds boneless pork roast, sliced
1 can diced tomatoes (14-oz.)
1 tablespoon rosemary
½ tablespoon thyme
1 tablespoon powdered garlic or 4 cloves, minced
1 green onion with stalk, chopped

  1. Heat oil in skillet until shimmering and brown pork on both sides.
  2. Drain meat and put in Crock Pot or Dutch oven.
  3. Add remaining ingredients and stir.
  4. Cover and cook on low heat for 6 to 8 hours or high for 4 hours.

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