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Dutch Hot Pot

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Submitted by maribell

Add a unique Dutch flavor to your family dinners with this scrumptious dish made with succulent pork, potatoes and kidney beans.

YIELD

8 servings

PREP

30 min

COOK

8 hrs

READY

8 hrs

Ingredients

2 907.2
POUNDS G PORK
shoulder, boneless, cubed
¼ 59
1 15
TABLESPOON ML SALT
1 5
TEASPOON ML THYME
crumbled *
1 5
TEASPOON ML CORIANDER SEEDS
crushed
¼ 1.3
TEASPOON ML BLACK PEPPER
1 453.6
POUND G BEANS
kidney, canned
1 1
X X WATER
boiling *
4 4
EACH EACH POTATOES
sliced 1/4 inch thin
4 4
EACH EACH ONIONS
sliced
8 8
EACH EACH CARROTS
chopped in 4 inch pieces
2 3E+1
TABLESPOONS ML BUTTER
or margarine

Directions

Trim excess fat from pork. Shake cubes, with flour in a plastic bag to coat well. Mix salt, thyme, coriander seeds and pepper in a cup; reserve.

Drain liquid from kidney beans into a 2 cup measure; add boiling water to make 1½ cups.

Layer vegetables and meat into a slow cooker this way: half each of potatoes, onions, pork, kidney beans and carrots, sprinkling each layer lightly with seasoning mixture. Repeat with remaining vegetables, pork and seasoning mixture for a second layer.

Pour liquid over; dot with butter or margarine; cover. Cook on low for 8 hours or on high for 4 hours, or until meat and vegetables are tender.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 380g (13.4 oz)
Amount per Serving
Calories 458 30% from fat
 % Daily Value *
Total Fat 15g 23%
Saturated Fat 6g 30%
Trans Fat 0g
Cholesterol 109mg 36%
Sodium 1243mg 52%
Total Carbohydrate 14g 14%
Dietary Fiber 7g 30%
Sugars g
Protein 78g
Vitamin A 207% Vitamin C 26%
Calcium 10% Iron 17%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 

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