Hearty Pork and Parsnip Stew

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  • 2 tablespoons vegetable oil
  • 1 pound boneless pork shoulder for stew, cut into chunks
  • 2 large leeks, washed well and chopped
  • 3 cups water
  • 1 1/4 teaspoons salt
  • 1 tablespoon TABASCO® brand Green Jalapeño Pepper Sauce
  • 1/2 teaspoon dried thyme leaves
  • 3 large parsnips, peeled and cut into 1/2-inch slices
  • 3 large carrots, peeled and cut into 1/2-inch slices
  • 1 cup frozen peas
  • 1/4 cup chopped fresh parsley
  • 3 cups hot cooked rice (optional)


Heat oil in a 5-quart saucepan over medium-high heat. Add pork and cook until well browned on all sides, about 5 minutes, stirring occasionally. Add leeks and cook 3 minutes.

Add water, salt, TABASCO® Green Sauce, and thyme. Bring to a boil over high heat. Reduce heat to low; cover and simmer 30 minutes, stirring occasionally.

Add parsnips, carrots, peas and parsley; cover and simmer 30 minutes longer or until pork and vegetables are tender, stirring occasionally. Serve with rice, if desired.

Makes 4 servings.

Nutritional information per serving: 437 Calories, 19g fat, 77mg cholesterol, 895mg sodium, 41g carbohydrates, 27g protein

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