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This recipe for AUTUMN PORK STEW, by , is from The Fontenot Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Dee Fontenot
Added: Monday, December 27, 2004


4 T oil.
1 pound pork cubes in bite size pieces.
4 T flour.
2 garlic cloves minced.
1 cup chopped onion.
2 cup 1/2 inch cubed peeled and diced sweet potatoes.
2 cup 1/2 inch cubed peeled and diced red potatoes.
2 cup diced red bell pepper.
2 cup diced mushrooms.
1 t grated orange peel.
1 t salt.
1 t ground pepper.
1 cup chicken broth.
6 T orange juice.

Heat two tablespoons of oil in large skillet. Salt and pepper pork, dust with flour and brown in skillet over medium to high heat. Remove meat and continue to brown remaining meat adding more oil as necessary. Add remaining oil and sauté onion, garlic and red pepper, about five minutes. Stir in mushrooms and sauté another two minutes. Deglaze pan with chicken broth adding broth and brown bits to the stew. Add remaining ingredients and bring to a boil. Reduce heat and simmer until potatoes are tender, about 20 minutes.

Personal Notes:
Personal Notes:
This recipe is delicious. It is from Jerry and Arlis'




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