Hearty Pork And Parsnip Stew

Recipe Ingredients

2 tablespoons	30ml	Vegetable oil
1 lb	454g / 16oz	Boneless pork shoulder for stew
2 lbs	908g / 32oz	Leeks - washed, chopped (large)
3 cups	711ml	Water
1 1/4 teaspoons	6.3ml	Salt
1 tablespoon	15ml	Tabasco brand Green Pepper Sauce
1/2 teaspoon	2.5ml	Thyme leaves
3 teaspoons	15ml	Parsnips - peeled, and (large)
		Cut into 1/2"-thick slices
3		Carrots - peeled, and (large)
		Cut into 1/2"-thick slices
1 cup	237ml	Frozen peas
1/4 cup	36g / 1.3oz	Chopped freh parsley
3 cups	480g / 16oz	Cooked long-grain rice

Recipe Instructions

Heat oil in 5-quart saucepan, over medium-high heat. Add pork and cook until well browned on all sides, about 5 minutes, stirring occasionally. Add chopped leeks; cook 3 minutes longer.

Add water, salt, Tabasco brand Green Pepper Sauce and thyme. Bring to boil over high heat. Reduce heat to low; cover and simmer 30 minutes, stirring occasionally.

Add parsnips, carrots, peas and parsley; cover and simmer 30 minutes longer or until pork and vegetables are tender, stirring occasionally. Serve stew with rice, if desired.

This recipe yields 4 servings.

Source:
Tabasco's recipe archive at http://www.tabasco.com

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