3 tablespoons Pure Wesson® Vegetable Oil
2 pounds lean boneless pork loin, cut into 1-inch pieces
1 large onion, chopped
1 can (28 oz each) Hunt's® Diced Tomatoes with Basil, Garlic & Oregano, undrained
3 medium Yukon Gold potatoes, peeled, cut into 1-inch pieces
2 cups green beans, cut into 1-inch lengths
1/2 cup dry red wine
1/2 cup water
2 tablespoons Hunt's® Tomato Paste
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried sage leaves, crushed
1/8 teaspoon ground cinnamon
|% Daily Value|
|Total Fat||10 g||15%|
|Saturated Fat||2 g||11%|
|Dietary Fiber||4 g||16%|
|Vitamin C||17 mg||28%|
|Vitamin A||533 iu||11%|
Heat oil in large saucepan or Dutch oven 1 minute over medium-high heat. Add pork and onions. Cook 5 minutes, or until pork is no longer pink in center, stirring frequently.
Add tomatoes with their liquid, potatoes, green beans, wine, water, paste and the seasonings; blend well. Bring to a boil; cover. Reduce heat to medium-low.
Cook 45-60 minutes, or until pork and vegetables are tender, stirring occasionally.
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