Potato Pig's Foot Stew
Yield
4 - 6 ServingsPrep
20 minCook
45 minReady
65 minLow Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, High Fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | 5 pound |
pigs' feet
or hocks |
* |
| 8 | quarts |
water
|
*
|
| 8 | èa |
potatoes
|
*
|
| 10 | each |
carrots
|
|
| 1 | can |
lima beans
|
*
|
| 1 | cup |
milk
|
|
| 2 | tablespoons |
all-purpose flour
|
|
| 2 | teaspoons |
curry powder
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | 5 pound |
pigs' feet
or hocks |
* |
| 8 | quarts |
water
|
*
|
| 8 | èa |
potatoes
|
*
|
| 1E+1 | each |
carrots
|
|
| 1 | can |
lima beans
|
*
|
| 237 | ml |
milk
|
|
| 3E+1 | ml |
all-purpose flour
|
|
| 1E+1 | ml |
curry powder
|
|
Directions
In covered pot, boil pig's feet in water until tender. Remove and while cooling cube potatoes with skins retained, slice carrots.
Add to boiling water. Add lima beans. Cook vegetables al dente.
In last 30 minutes of cooking replace cubed meat. Cream flour in the milk and add, stirring constantly.
Season with curry.
