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Ingredients
US|METRIC
- 1 1/2 pounds boneless pork shoulder (cut into 1-inch cubes)
- 2 tablespoons vegetable oil
- 1 cup carrots (thinly sliced)
- 2 medium potatoes (thinly sliced)
- 2 stalks celery (sliced into 1 inch pieces)
- 1 ounce onion soup mix
- 2 tablespoons sugar
- salt (to taste)
- pepper (to taste)
- 4 cups water (boiling)
- 2 cubes beef bouillon
- 28 ounces tomatoes (cut up)
- 1/4 teaspoon oregano leaves
- 1 dash hot pepper sauce
- 10 ounces okra (frozen, sliced)
Directions
- In Dutch oven, brown pork in hot oil over medium-high heat. Add carrots, celery, potatoes, soup mix, sugar, salt, pepper, water and bouillon cubes and mix well. Bring to a boil, lower heat and simmer, covered, 10 minutes. Stir in tomatoes, oregano and a dash hot pepper sauce. Heat to boiling, reduce heat, cover and simmer 40-45 minutes. Gently stir in okra the last 15 minutes of cooking time.
- Serve with crackers or corn bread, if desired.
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