Braised Pork and Vegetables

Name: Braised Pork and Vegetables
Cook time: 4 h
Total time: 4 h
Yield: 6 serving(s)
Ingredients: 3 1/2-4 lbs pork shoulder; 2 tablespoons cooking oil; 1 tablespoon instant chicken bouillon; 1 teaspoon garlic powder; 1 1/2 cups water; 1 (14 ounce) can artichoke hearts, drained; 1 large tomatoes, cut into wedges; 2 medium green peppers, cut into rings; 1 large onion, sliced and separated into rings

Submitted by robbin.oakley

"Good comfort food here. Great for Sunday dinner. This is another Betty Crocker recipe."

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Ready In:: 4hrs
Ingredients:: 9
Serves:: 6

ingredients

3 ¹⁄₂ - 4 lbs pork shoulder
2 tablespoons cooking oil
1 tablespoon instant chicken bouillon
1 teaspoon garlic powder
1 ¹⁄₂ cups water
1 (14 ounce) can artichoke hearts, drained
1 large tomatoes, cut into wedges
2 medium green peppers, cut into rings
1 large onion, sliced and separated into rings

directions

Cook pork in oil in 4-quart dutch oven over medium heat, turning occasionally, until brown; drain. Add instant bouillon, garlic powder and water. Heat to boiling; reduce heat. Cover and simmer until pork is done, about 3 hours. Skim fat from broth. Add remaining ingredients.Heat to boiling; reduce heat. Cover and simmer until peppers and onions are crisp tender, about 5 minutes.
Remove pork and vegetables to warm platter; keep warm; Skim any fat from broth again. Heat to boiling until reduced to 1 1/2 cups, about 5 to 10 minutes. Serve with pork.