Dinner for 8

Pork Pierogy Stew

Name: Pork Pierogy Stew
Total time: 105 min
Yield: 8 servings
Cuisine: Spanish
Ingredients: 1 boxs mrs. t's classic onion pierogies; 6 cloves garlic; 1 navel orange; 1 tbsp smoked paprika; 1/4 tsp arbol chili powder; 1 1/2 lb pork loin; 1/4 cup olive oil; 2 leeks; 4 small carrots; 1 tbsp minced rosemary; 8 cups chicken broth; 1 bunch spinach; 1 cans (15 oz) cannellini beans

Pork, pierogies, beans, vegetables, and spinach simmer in smoky orange broth for a filling one-pot stew.

$1.67per serving $

105 minstart to table

8servings

Spanish Dairy-free High-protein Budget Family Lunches Dinners Cold-weather comfort Winter

Ingredients

1 boxs mrs. t's classic onion pierogies
6 cloves garlic
1 navel orange
1 tbsp smoked paprika
1/4 tsp arbol chili powder
1 1/2 lb pork loin
1/4 cup olive oil
2 leeks
4 small carrots
1 tbsp minced rosemary
8 cups chicken broth
1 bunch spinach
1 cans (15 oz) cannellini beans

Steps

Cut the pork loin into 1-inch pieces, slice the leeks and carrots, and mince the garlic.
Heat the olive oil in an 8-quart pot over medium heat, then brown the pork for 8 minutes.
Add the leeks, carrots, garlic, paprika, chili powder, rosemary, orange zest, salt, and pepper, then cook for 5 minutes.
Pour in the chicken broth, cover the pot, and simmer over medium-low heat for 45 minutes until the pork reaches 145 F.
Add the pierogies and cannellini beans, then simmer uncovered for 15 minutes until the pierogies are tender.
Stir in the spinach and orange juice, then cook for 5 minutes until the spinach wilts.

Main ingredient on sale this week? See what to make with pork roast, shoulder or loin on sale.