Smart and Hearty Tomato Double Pork Stew
with Parmesan and Garden Veggies
A warming and luscious stew as satisfying as it is quick! Lightly creamy and deeply flavoured lean ground pork is cooked in fragrant crushed tomatoes amped with sun-dried tomato pesto for a one-two punch of coziness.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
500 g
Ground Pork
1 unit(s)
Crushed Tomatoes with Garlic and Onion
½ unit(s)
Carrot
150 g
Yellow Potato
113 g
Baby Spinach
1 unit(s)
Shallot
¼ cup
Parmesan Cheese, shredded
(Contains Milk)
¼ cup
Sun-Dried Tomato Pesto
(Contains Milk)
1 tbsp
Chicken Stock Powder
(Contains Soy)
1 tbsp
Cream Sauce Spice Blend
(Contains Wheat)
Not included in your delivery
½ tsp
Sugar*
½ tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 475˚F. Wash and dry all produce. Cut potatoes into 1/2-inch pieces.Add potatoes and 1/2 tbsp (1 tbsp) oil to an unlined baking sheet. Season with salt and pepper, then toss to coat.Roast in the bottom of the oven, flipping halfway through, until tender and golden-brown, 16-18 min.
While potatoes roast, peel, then halve half the carrot lengthwise (use whole for 4 ppl). Cut into 1/4-inch half-moons.Peel, then cut shallot into 1/4-inch pieces.Roughly chop spinach. (TIP: Place spinach in a bowl, then roughly chop using a pair of kitchen shears or scissors!)
Heat a large pot over medium-high heat.When hot, add pork, carrots and shallots to the dry pot. Season with salt and pepper. Cook, stirring often and breaking up pork into smaller pieces, until no pink remains, 4-5 min.** (NOTE: It’s okay if bits of pork stick to the bottom of the pot at this step.)
Add Cream Sauce Spice Blend, chicken stock powder and 1/2 tsp (1 tsp) sugar. Stir to coat.Add crushed tomatoes, sun-dried tomato pesto and 1 1/2 cups (3 cups) water. Bring to a boil over high heat and cook, stirring often to remove any pork bits stuck to the bottom of the pot.Reduce heat to medium-low. Cover and cook, stirring occasionally, until carrots are tender and stew has thickened slightly, 7-9 min.
Add roasted potatoes and spinach. Stir until spinach wilts, 1 min. Season to taste with salt and pepper.Divide stew between bowls. Sprinkle Parmesan cheese over top.
