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Angie’s Recipe of the day: Paleo Pork “Vampire-Fighting ” Stew aka Jackie Stew :-)

19
Sep

Angie’s Recipe of the day: Paleo Pork “Vampire-Fighting ” Stew aka Jackie Stew :-)

Angie’s Recipe of the day: Paleo Pork Vampire-Fighting ”   Stew aka Jackie Stew 🙂

Ingredients:

 1 tablespoon coconut oil

1 lb. pork, cut into1-inch cubes (any cut but loin)

salt & pepper, to taste

1 medium onion, 1/4-inch diced

4 cloves garlic, crushed

2 cups chicken broth

2 tablespoons grainy mustard

1 tablespoon caraway seeds

1 apple, 1/2-inch dice

 

Directions:

 1. Preheat a large soup pot on medium-high for  2-3 minutes. Put coconut oil in pan, then add pork, sprinkle generously with salt and pepper, and cook until well-browned on all sides. Remove to a bowl.

2. In the same pan, cook the onions and garlic until soft and translucent. Don’t burn the garlic! When the onions are soft and beginning to brown, add the meat and any accumulated juices back to the pot.

3. In a small bowl, mix broth, mustard, and caraway seeds, then add to the pot and mix well. Bring to a boil, then reduce heat to simmer and cook, covered, for 90 minutes.

4. Add diced apple to the pot and cook an additional 30-60 minutes, until meat and apples are tender.

 

To serve: Place a bed of sautéed cabbage, sauerkraut, or cooked spaghetti squash in a deep bowl and top with the pork stew. Bonus for busy cooks: This can also be made in a slow cooker.

 

Nutrition Facts

 

Servings Per Recipe: 12   Serving Size: 1 serving

 

 

Amount Per Serving

  Calories 300.5   

Total Fat 28.5 g

Saturated Fat 10.5 g

Polyunsaturated Fat 2.9 g

Monounsaturated Fat 12.6 g  

 Cholesterol 106.5 mg  

 Sodium 32.4 mg   

Potassium 461.3 mg   

Total Carbohydrate 3.8 g

Dietary Fiber 0.9 g

Sugars 0.2 g   

Protein 27.2 g

Vitamin A 6.5 %

Vitamin B-12 13.4 %

Vitamin B-6 23.5 %

Vitamin C 4.6 %

Vitamin D 0.0 %

Vitamin E 0.2 %

Calcium 3.4 %

Copper 7.9 %

Folate 2.7 %

Iron 9.8 %

Magnesium 6.8 %

Manganese 12.1 %

Niacin 23.0 %

Pantothenic Acid     6.5 %

Phosphorus     27.4 %

Riboflavin 21.5 %

Selenium 54.9 %

Thiamin 40.6 %

Zinc 26.8 %

 

 

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