Wednesday, October 17, 2007

Soup or Stew?

I've been making this recipe for a dozen years or more, but I never know if it's a soup or a stew. To me, it's a little too chunky for soup, but the broth is a little too thin and clear for stew.

Either way, it's very versatile. I've posted it here as it was written (although I've long since forgotten the source), but feel free to make any changes you like. Don't like pork? Use chicken, or even tofu. Don't care for the broccoli-cauliflower-carrot combination? Try using potatoes, green beans and onions. Make it any way you like. It goes great with warm buttered cornbread or over bowls of rice.

Dilled Pork Stew/Soup
1 pound pork roast, cut into1 inch cubes
2 tablespoons oil
8 cups of chicken broth (or 8 cups water with chicken bouillon added)
1 teaspoon dill weed
1 1-pound bag frozen broccoli-cauliflower-carrot mix
salt and pepper to taste

In Dutch oven, heat oil over medium high heat. Brown pork cubes on all sides.

Add chicken broth and dill. Bring mixture to a boil. Reduce heat, cover and simmer for 30 minutes or until pork is tender.

Increase heat and add frozen vegetables. Bring to a boil, then reduce heat and simmer just until vegetables are tender. Season with salt and pepper to taste.

Makes 6 to 8 servings.


Dave Morris said...

Sounds delicious. I can't hear or read "dill weed" without giggling.

Annie Jones said...

Dave: I dare you to try it. You dill weed.