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Pork Stew FricasseeMain Dishes & Casseroles
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Submitted by Lana F Fontenot
Lake Charles, LA
on Friday, November 08, 2002
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| Makes: | 8 servings |
| Prep Time: | 30 minutes |
| Cook Time: | 1 hour, 0 minutes |
| Ready In: | 1 hour, 30 minutes |
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Before my children were born, I had the opportunity to meet this wonderful lady who introduced me to pork stew. Soon to be a family favorite, my children introduced this dish to their friends. Their friends told their mother about this flavorful stew but forgot to tell them to add the potatoes. We still laugh about this today; still a good meal though. Now both of our son's are making a career in the military and we wonder where did the time go. |
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| Ingredients |
| 1 1/2 pound pork loin/backbone or pork chops with bone in cut in bite size pieces |
3 -5 medium Irish potatoes peeled and cubed |
| 2 cloves of garlic minced |
1 onion chopped |
| 1 large bell pepper chopped |
2 stalks celery chopped |
| 1 quart water |
salt, black pepper and red pepper to taste |
| 1 cup flour |
3/4 cup oil |
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| | | Directions | Make a roux with the oil and flour. After the roux is made, saute' the onion, bell pepper and celery. Add the garlic and cook 3 minutes more. Add the water, stir and mix thoroughly.
Cut the pork into bite size pieces, season to taste and add to the stew. Add the potatoes and simmer for 1 hour until potatoes are done. Serve over hot cooked rice, add vinegar cabbage (recipe on site) and enjoy. Really a terrific dish. |
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