Pork Cassoulet

11  Ratings
  • 15 min prep
  • 1 hr 35 min total
  • Makes 4 servings, 2 cups (500 mL) each.


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Pork Cassoulet Recipe

Ingredients

  • 1/4 cup Tuscan Italian dressing with olive oil, divided
  • 1 lb.  (450 g) stewing pork cubes
  • 1/4 lb.  (115 g) pork sausage, sliced
  • 3 carrots, peeled, chopped
  • 2 stalks celery, chopped
  • 1 onion, chopped
  • 1 clove garlic, minced
  • 2 tsp. herbes de Provence
  • 1/4 cup dry white wine
  • 1 can  (28 fl oz/ 796 mL) no-salt-added diced tomatoes, undrained
  • 1 can  (19 fl oz/ 540 mL) white kidney beans, rinsed
  • 1/4 cup bacon bits
  • 10 Ritz Crackers, coarsely crushed (about 1/3 cup)
  • 1 Tbsp. minced fresh parsley

Instructions

  • Heat  2 Tbsp. dressing in Dutch oven or deep large skillet on medium-high heat. Add pork cubes and sausage; cook 5 to 7 min. or until meat is lightly browned, stirring frequently. Transfer meat to bowl.
  • Add  remaining dressing to Dutch oven. Add vegetables, garlic and herbes; cook 5 to 7 min. or until onions are crisp-tender, stirring frequently. Add wine; stir to scrape up browned bits from bottom of pan.
  • Return  cooked meat to pan with tomatoes, beans and bacon; stir. Bring to boil; cover. Simmer on medium-low heat 45 min. to 1 hour or until pork cubes are tender, stirring occasionally. Top with cracker crumbs and parsley just before serving.

Recipe Tips

Non-Alcoholic VersionSubstitute chicken broth for the wine.

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Nutrition Information

Makes 4 servings, 2 cups (500 mL) each.

Nutrition per serving:

  • Calories 520 
  • Total fat 18 g
  • Saturated fat 5 g
  • Cholesterol 75 mg
  • Sodium 1190 mg
  • Carbohydrate 48 g
  • Dietary fibre 11 g
  • Sugars 15 g
  • Protein 37 g
  • Vitamin A 90 %DV
  • Vitamin C 80 %DV
  • Calcium 20 %DV
  • Iron 35 %DV

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