Serves: 8
Total Calories: 245

1/2 cup flour
1 teaspoon salt
1/4 teaspoon black pepper
2 pounds boneless pork shoulder cut in 1-inch cubes
2 tablespoons butter
2 tablespoons vegetable oil
1 onion large, thinly sliced
3 cloves garlic minced
1/3 cup parsley finely chopped
3 teaspoons beef bouillon
1 teaspoon thyme dried, crushed
1/2 teaspoon rosemary dried, crushed
1/2 teaspoon sugar
3 potatoes new, medium, cubed
3 carrots medium, cut in 1/2 -inch diagonal slices
1 (16-ounce) can tomato whole peeled, chopped and juice reserved
1 (15-ounce) can northern beans drained
1 (10-ounce) package peas broken apart
1 teaspoon salt

Preheat oven to 350°.

In a large plastic bag, mix flour, salt and pepper. Add pork cubes and shake until well coated.

In a 5-quart Dutch oven over medium-high heat, heat butter and oil. Stir in pork, onion and garlic. Cook and stir until meat browns. Sprinkle parsley, bouillon granules , thyme, rosemary and sugar over meat. Add potatoes, carrots and tomatoes. Add enough water to reserved tomato juice to measure 2 cups. Pour into Dutch oven. Over medium-high heat, bring to a boil.

Cover, transfer to oven and bake for 1 1/2 hours. Stir mixture well, re-cover and bake 1 to 1 1/2 hours longer or until vegetables are tender. Stir in beans, peas and salt. Bake for 5 to 10 minutes or until beans and peas are heated through.

Nutritional Facts:

Serves: 8
Total Calories: 245
Calories from Fat: 59

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