Brussel Sprout Stew

The Brussel Sprout Stew is a rich and hearty meal in a bowl that can be enjoyed for days.

1 Pound of Brussels Sprouts (trimmed and halved, if large cut into quarters)

1.5 Pounds of Pork Tenderloin ( cubed small)

1 Small Onion (chopped)

2 Cloves of garlic

8 Ounces Sliced Mushrooms

2 Tablespoons Dried Basil

2 Teaspoons of Oregano

32 oz container of chicken stock

1 Can Diced Tomatoes

1 Lemon (small/medium) for juice

2 Tablespoons Olive Oil or 4 Pieces of Bacon For a Richer, Smokey, Southern Flavor

Salt & pepper to taste

In a soup pot and a medium heat, add the olive oil and chopped onions and sweat the onions until they are translucent. Stir often.

Press the 2 cloves of garlic into the pot and stir it in.

Add the cubed pork, basil, oregano and salt & pepper. Stir to lightly brown the pork. Stir in the diced tomatoes and mushrooms and cook for about 2 minutes to release the flavors and break down the tomatoes a bit.

Add the brussels sprouts and chicken stock to cover the mixture. (Add water if needed) Bring the mixture to a boil and then reduce it to a simmer.

Let it simmer until the brussels sprouts are tender.

Stir the lemon juice.

Finalize your seasonings to taste.

Southern Variation with Bacon:

Cook in the pot until the bacon is cooked, but still tender or not to the point of being crispy and remove the bacon and set aside.

Add the onions and complete the steps above.

Dice and sprinkle the cooked bacon as a garnish on the bowl of stew just before serving.

Enjoy!

Submitted by David Mayne of Mayne Street Weight Loss in Deep River, CT.