Barley and Cranberry Pork Stew

"An old butcher shared this recipe with me one day when I muttered that I was indecisive about waht to make for dinner whaile standing at his counter. He looked like he had never missed a meal and said I'd enjoy it. He was a good man to know and provided many tasty treats."
 
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Ready In:
50mins
Ingredients:
17
Serves:
8
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ingredients

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directions

  • In 6-quart pan with cover, heat oil over medium-high heat. Add pork cubes in batches, stirring and cooking until browned on all sides (about 4 to 5 minutes per batch).
  • Remove each batch from pan and set aside.
  • Add onion and garlic to pan; cook, stirring, for 4 minutes.
  • Season with salt, cumin, paprika and black pepper.
  • Stir in sliced rutabaga and carrots; cook for 4 minutes.
  • Mix in bay leaves, water, wine, chicken stock concentrate, tomatoes and juice, and barley. Bring mixture to a boil.
  • Reduce heat to low, cover and cook for 30 minutes.
  • Stir in cranberries.
  • Cook for 15 to 20 minutes longer. Remove bay leaves.
  • Serve in soup bowls.

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RECIPE SUBMITTED BY

My mother encouraged my love of food - creating and enjoying a wide variety of things. My acupuncturist taught me the spiritual and healing world of foods. I strive to share that blended concept with all who may sit at my table.
 
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