Prep 30 mins
Cook 1 hr
A hearty, filling stew invented by my mother during the "Great Depression" to keep her growing boys happy. She only needed two pork chops to feed six people. Hot biscuits are almost required as the side for this stew. Good anytime of the year, especially when unexpected dinner time guests show up.
- Boil pork until it falls from the bone. Cut into small bite sized pieces ( fat as well ) and return to pot with some salt and pepper and keep on slow simmer.
- Peel and cut potatoes into bite size chunks.
- Roughly dice the onion and celery. Add all vegetables and boulion cubes to the pot and bring to a boil. Simmer low until vegetables are done. Thicken with a mix of flour and cold water. Taste for salt or pepper.
- The stew is white with some green so you might want to add a chopped carrot for color.
- Serve in deep soup bowls with biscuits on the side. Some may want to add ketchup to their bowl of stew. This is OK - I do it.
- You may substitute and inexpensive cut of pork for this recipe.
This is a great recipe to turn into a pork vegetable gravy without the potatoes to be served over the biscuits or noodles or rice. This is a great "stretch" recipe as written and believe me I know how to "stretch" when I was feeding 7 to 10 kids at a meal and the adults and grandparents. I have also made this with ground sausage, ground turkey, make sure you drain the grease from the sausage or the chops. Drop a few ice cubes in the pot and the fat and grease will stick and congeal so it is easy to skim.For color don't forget green,red,orange or yellow peppers along with carrots. Thanks for posting!
This is actually pretty good. We were looking for something inexpensive and healthy and this really worked! I made it just as is but also added a few cloves of garlic and a few squirts of hot sauce and it turned out quite well. Just make sure you add enough salt it really makes the flavor perfect. Enjoy and thanks!
This is an absolutely delicious recipe! I made it for my family of 6 one night when we were all feeling under the weather with headcolds and it was the perfect dish; comforting and filling. I did make a few changes. I used about a pound of pork ribs instead of chops, and found I had to keep adding water during the cooking process to keep the meat covered. Also used 1/2 c of flour to thicken instead of 1/4 c but i may have had more water than the recipe called for. Also added the carrots. All in all a wonderful meal. Will definitely use this recipe again.