Braised Pork and Vegetables

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

• Ready In: 4 hrs
• 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

1. 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.
2. 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.