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Categories:
pork shoulder flour oil onion tomatoes bouillon cubes water vegetable juice cocktail stalks celery carrots bay leaf parsley flakes pepper salt
Viewed: 33 - Published at: 9 years agoIngredients
- 2 lb. boneless pork shoulder
- 1/4 c. flour
- 1/4 c. oil
- 1 medium onion, diced
- 2 (16 oz.) cans tomatoes
- 4 bouillon cubes
- 4 c. water
- 1 (6 oz.) can vegetable juice cocktail
- 3 stalks celery, sliced
- 2 c. carrots, sliced
- 1 bay leaf
- 1 Tbsp. parsley flakes
- 1/2 tsp. pepper
- 1 tsp. salt
Method
- Cut pork into 1-inch cubes.
- Dredge cubes in flour and brown in oil in large skillet.
- Add onion and cook for one minute, stirring constantly.
- Add remaining ingredients; bring to boil and simmer 1 to 1 1/2 hours.
