Pork Marengo

Name: Pork Marengo
Ingredients: 2 lb. boneless pork shoulder, cut in 1-inch cubes; 1/2 c. chopped onions; 2 Tbsp. cooking oil; 1 (16 oz.) can tomatoes, cut up; 1 tsp. instant chicken bouillon granules; 1 tsp. dried marjoram, crushed; 1 tsp. salt; 1/2 tsp. dried thyme, crushed; dash of pepper; 1 (3 oz.) can chopped mushrooms, drained; 1/3 c. cold water; 3 Tbsp. flour; hot cooked rice

13 ingredients

7 steps

Ingredients

2 lb. boneless pork shoulder, cut in 1-inch cubes
1/2 c. chopped onions
2 Tbsp. cooking oil
1 (16 oz.) can tomatoes, cut up
1 tsp. instant chicken bouillon granules
1 tsp. dried marjoram, crushed
1 tsp. salt
1/2 tsp. dried thyme, crushed
dash of pepper
1 (3 oz.) can chopped mushrooms, drained
1/3 c. cold water
3 Tbsp. flour
hot cooked rice

Directions

1

In skillet, brown half of the pork cubes and chopped onions at a time in hot oil.
2

Drain off fat.
3

Transfer meat and onions to crockery cooker.
4

In the same skillet, combine undrained tomatoes, bouillon granules, marjoram, salt, thyme and pepper. Stir together, scraping browned bits from bottom of skillet.
5

Pour over pork. Cover.
6

Cook on low heat setting for 8 to 10 hours. Turn to high heat setting. Stir in drained mushrooms. Blend cold water slowly into flour.
7

Stir into pork mixture. Cook, uncovered, on high heat setting until thickened, 15 to 20 minutes. Stir occasionally. Serve over rice.