If You’re Looking for a New Stew Recipe to Warm You Up in the Kentucky Cold, Try This One!

We are climbing out of a painfully frigid cold spell here in Kentucky. There's no doubt it's soup season. Just being outside makes me want to get inside, put some soup on the stove, make some hot chocolate, curl up in a blanket and hang out by the fireplace. Well, here's a new stew recipe from the folks at the UK Cooperative Extension Office that will surely warm you up.

They have been in the test kitchen developing the perfect stew for this time of year. Here's how to make a tasty, filling and nutritious Winter Pork Stew.

SAVORY WINTER PORK STEW

1 teaspoon salt

1/2 teaspoon black pepper

1 teaspoon granulated garlic

1/2 cup all-purpose flour

2 pounds boneless pork loin chops, 3/4-inch thick

2 tablespoons olive oil, divided

1 carton (32 ounces) low-sodium chicken broth

3 large carrots, sliced in 1/4-inch rounds

2 celery stalks, diced

1 medium onion, diced

3 medium potatoes, diced

1 can (10 ounces) diced tomatoes with green chilies

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DIRECTIONS:

1) Wash produce under cool running water, using a vegetable brush to scrub veggies. Dry and cut to prepare for the recipe.

2) In a plastic gallon bag, add salt, pepper, garlic and flour. Set aside.

3) On a meat cutting surface, trim fat and cut pork loin chops into cubes.

4) Place pork pieces inside a gallon bag with flour and seasonings. Shake bag until all pork pieces are dredged in flour.

5) In a large nonstick skillet, heat 1 tablespoon of olive oil over medium heat. Brown half of the pork pieces in the skillet. Flip over pieces until all sides are browned. Remove pork and place in a large soup pot. Add another tablespoon of olive oil to the skillet and brown the remaining pork pieces, then add the remaining pork to the soup pot.

6) Add 3 cups of chicken broth, carrots, celery, and onion to the pork in the soup pot. Bring to a boil over high heat. Reduce heat to medium-low, stir occasionally to avoid ingredients sticking to the bottom of the pot. Cook 20 to 30 minutes, or until vegetables are tender.

7) Add the remaining chicken broth, potatoes, and diced tomatoes with chilies. Bring to a boil. Simmer on low heat for 10 to 15 minutes until potatoes are tender, but not mushy.

8) Serve!

This recipe, like all recipes created by the UK Cooperative Extension Office, is designed to feed lots of people for a relatively low cost. It yields 12 servings and the total estimated cost is $19.19. The cost per serving is $1.60.