Publix Aprons Back to Table: Brazilian-Style Pork Stew with Rice

Brazilian-Style Pork Stew with Rice
Active Time – 20 minutes, Total Time – 4 hours 20 minutes (Makes 6 servings)

APRONS ADVICE
Complete your meal with steamed vegetables, fresh salad blend, crusty bread, and guava pastries for dessert.
This slow cooker meal is easy to prepare. It’s great for on-the-go families with busy schedules.

MEAL SHOPPING LIST
Meat
5 slices bacon
1 1/2 lb pork for stew
Dry Grocery
1 (10.75-oz) can reduced-fat condensed tomato soup
3 1/4 cups no-salt-added chicken stock
1/4 cup hot pepper sauce
2 (15.5-oz) cans black beans
1 (11-oz) can Mandarin oranges (optional)
From Your Pantry
1 teaspoon kosher salt
1 cup white rice

COOKING SEQUENCE
Prepare pork and begin to slow cook (15 minutes)
Prepare suggested sides (if desired) and complete pork; serve (4 hours)

Recipe: Brazilian-Style Pork Stew with Rice
Active Time – 20 minutes, Total Time – 4 hours 20 minutes (Makes 6 servings)

Ingredients:
2 (15.25-oz) cans black beans, drained and rinsed
5 slices bacon
1 1/2 lb pork for stew
1 teaspoon kosher salt
1/2 teaspoon pepper
3 1/4 cups no-salt-added chicken stock, divided
1 (10.75-oz) can reduced-fat condensed tomato soup
1/4 cup hot pepper sauce
1 cup white rice
1 (11-oz) can Mandarin oranges, drained (optional)

Steps:
1. Drain and rinse beans; cut bacon into 1-inch pieces (wash hands). Preheat large sauté pan on medium-high 2–3 minutes. Add bacon; cook and stir 4–5 minutes or until crisp. Remove bacon, leaving drippings in pan.
2. Season pork with salt and pepper, then place in same pan. Cook 2–3 minutes on each side or until browned. Place bacon and pork in slow cooker.
3. Pour 1 1/4 cups stock into pan; cook and stir 2–3 minutes or until hot. Carefully pour into slow cooker with tomato soup, beans, and hot sauce. Cover and cook on HIGH for 3–4 hours (or on LOW 7–8 hours) or until pork is tender.
4. Prepare rice following stovetop instructions during last 30 minutes cook time using remaining 2 cups stock. Drain orange slices. Serve stew over rice; top with orange slices.

CALORIES (per 1/6 recipe) 550kcal; FAT 24g; SAT FAT 8g; TRANS FAT 0g; CHOL 85mg; SODIUM 1010mg; CARB 53g; FIBER 6g;
SUGARS 5g; PROTEIN 31g; VIT A 10%; VIT C 4%; CALC 8%; IRON 25%

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