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Pork & Tomato Ragoût
Makes 6 servings
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Ingredients
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2
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pounds pork stew meat, cut into 1-inch pieces
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1/4
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cup all-purpose flour
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3
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tablespoons oil
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1-1/4
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cups white wine
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2
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pounds red potatoes, cut into 1/2-inch pieces
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1
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can (about 14 ounces) diced tomatoes
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1
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cup finely chopped onion
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1
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cup water
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1/2
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cup finely chopped celery
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2
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cloves garlic, minced
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1/2
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teaspoon black pepper
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1
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stick cinnamon
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3
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tablespoons chopped fresh parsley
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Slow Cooker Directions
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1. Toss pork with flour. Heat oil in large skillet over medium-high heat. Add pork to skillet; brown on all sides. Place pork in slow cooker.
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2. Add wine to skillet; bring to a boil, scraping up browned bits from bottom of skillet. Pour into slow cooker.
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3. Add all remaining ingredients except parsley. Cover; cook on LOW 6 to 8 hours or until pork and potatoes are tender. Remove and discard cinnamon stick. Adjust seasonings, if desired. Sprinkle with parsley just before serving.
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© Publications International, Ltd.
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