Name: Dutch Oven Pork Stew
Prep time: 30 min
Cook time: 30 min
Yield: 8
Ingredients: Boneless pork shoulder, cut into 1-inch cubes - 1 (2 pound); Kosher salt - 1 teaspoon; Ground black pepper - ½ teaspoon; Canola oil - 2 tablespoons; Onion, chopped - 1 large; Celery, chopped - 2 stalks; Dried chives - 1 tablespoon; Dried parsley - 1 teaspoon; Dried basil - 1 teaspoon; Dried dill weed - ½ teaspoon; Pasta sauce - 1 (26 ounce) jar; Diced tomatoes, undrained - 1 (14.5 ounce) can; Yukon Gold potatoes, cut into 1-inch pieces - 3 medium; Frozen whole kernel corn - 2 cups; Quartered fresh button mushrooms - 2 cups; Baby carrots, halved lengthwise - 1 cup

Ingredients for - Dutch Oven Pork Stew

1. Boneless pork shoulder, cut into 1-inch cubes 1 (2 pound)

2. Kosher salt 1 teaspoon

3. Ground black pepper ½ teaspoon

4. Canola oil 2 tablespoons

5. Onion, chopped 1 large

6. Celery, chopped 2 stalks

7. Dried chives 1 tablespoon

8. Dried parsley 1 teaspoon

9. Dried basil 1 teaspoon

10. Dried dill weed ½ teaspoon

11. Pasta sauce 1 (26 ounce) jar

12. Diced tomatoes, undrained 1 (14.5 ounce) can

13. Yukon Gold potatoes, cut into 1-inch pieces 3 medium

14. Frozen whole kernel corn 2 cups

15. Quartered fresh button mushrooms 2 cups

16. Baby carrots, halved lengthwise 1 cup

How to cook deliciously - Dutch Oven Pork Stew

1 . Stage

Sprinkle pork cubes with salt and pepper.

2 . Stage

Heat oil in a Dutch oven over medium-high heat. Add 1/2 of the pork; cook and stir until browned, about 5 minutes minutes. Remove to a paper towel-lined plate and repeat with remaining pork.

3 . Stage

Add onion, celery, chives, parsley, basil, and dill to the Dutch oven. Cook, stirring occasionally, until onions are tender, 8 to 10 minutes.

4 . Stage

Add pasta sauce, diced tomatoes, potatoes, corn, mushrooms, and carrots. Stir in browned pork and bring to a boil. Reduce heat, cover, and simmer, stirring occasionally, until meat and vegetables are tender, about 1 1/2 hours.