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Barley and Cranberry Pork Stew        Print Friendly Version

1 tablespoon olive oil
2 pounds lean boneless pork, cut into bite-size pieces
1-1/2 cups chopped onion
4 cloves garlic, finely chopped
2 teaspoons salt
1 teaspoon cumin seed
1 teaspoon paprika
3/4 teaspoon ground black pepper
1 large rutabaga, cut into eighths and thinly sliced (about 2-1/2 cups)
2 carrots, peeled and thinly sliced
2 bay leaves
5 cups water
1 cup white wine
5 teaspoons chicken stock concentrate
1 can (14-1/2 ounces) diced tomatoes and juice
3/4 cup uncooked pearl barley
2/3 cup dried cranberries

In 6-quart pan with cover, heat oil over medium-high heat. Add pork cubes in batches, stirring and cooking until browned on all sides (about 4 to 5 minutes per batch). Remove each batch from pan and set aside. Add onion and garlic to pan; cook, stirring, for 4 minutes. Season with salt, cumin, paprika and black pepper. Stir in sliced rutabaga and carrots; cook for 4 minutes. Mix in bay leaves, water, wine, chicken stock concentrate, tomatoes and juice and barley. Bring mixture to a boil. Reduce heat to low and add browned pork cubes.  Cover and cook for 30 minutes. Stir in cranberries. Cook for 15 to 20 minutes longer. Remove bay leaves. Serve in soup bowls. Makes 8 servings.

Per serving: calories 420, protein 32g, carbohydrates 33g, fiber 6g, fat 15g, cholesterol 75mg, sodium 1172mg.