Prairie Roast Pork Stew

Prairie Roast Pork Stew
Total Time

30 min.

Serving & Size

8 fl. oz. (250 mL)

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Travel out West to the lands of the Prairie for a taste of comfort using Campbell’s® Condensed Cream of Chicken Soup chock full of onions, carrots, corn, tomatoes and pork spiked with smoked paprika.

Recipe Yields:

NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.

Ingredients Metric Imperial
Oil, vegetable 45 mL 3 tbsp
Yellow onions, chopped 2 L 8 cups
Carrots, peeled and sliced 1.5 L 6 cups
Garlic, fresh, minced 30 mL 2 tbsp
Paprika, smoked 30 mL 2 tbsp
Tomatoes, canned, diced 1.5 L 6 cups w/ juice
Campbell's® Cream of Chicken, condensed
1.36 L can
48 oz can
Campbell's® Chicken Broth, prepared
1.5 L
1 1/2 qt
Pork, cooked, pulled, shredded 1.1 kg 2 1/2 lb
Paprika, smoked 15 mL 1 tbsp
Parsley, fresh, minced 250 mL 1 cup
Scallions, fresh, sliced 250 mL 1 cup
White Cheddar, grated (optional) 375 mL 1 1/2 cups
1. In large pan or stock pot heat oil over medium-high heat; add onion and sauté 5 minutes, stirring often, until golden and softened.
2. Add garlic and paprika continue to sauté 2-3 minutes.
3. Stir tomatoes along with the juice from can, bring to a simmer and continue to cook 5 minutes, stirring occasionally.
4. Add Campbell’s® Cream of Chicken Soup and Campbell’s® Chicken Broth and bring to a simmer; cook 5 minutes, stirring often.
5. Place shredded pork in bowl and sprinkle with paprika and toss well to coat. Add mixture to stew and mix well. Return mixture to a simmer and cook 5 minutes. CCP: Heat to an internal temperature of 165°F (74°C) or higher for 15 seconds. CCP: Hold hot at 140°F (60°C) or higher for service.
6. Just before serving, stir in parsley and scallions.
7. To serve: For each serving, ladle 8 fl oz (250 mL) stew into a bowl.
8. Optional: garnish with grated white cheddar cheese

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