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Zesty Lemon Pork Stew

pork, stews

2 pounds boneless pork; cut in 3/4-inch cubes
2 onions; chopped
2 sweet potatoes; peeled and cubed
2 stalks celery; sliced
3 cups chicken stock
2 teaspoons dried thyme
1 teaspoon grated lemon rind
1 tablespoon lemon juice
3/4 teaspoon salt
1/4 cup (each) all-purpose flour and water
1 can (14 oz) artichoke hearts; drained
2 cups frozen green beans

Brown pork in Dutch oven. Add onions, sweet potatoes, celery, chicken stock; thyme, lemon rind; lemon juice and salt; cover and simmer over medium-low heat for 1 to 1 1/2 hours or until meat is tender. Increase heat to medium; mix together all-purpose flour and water and stir in. Add artichoke hearts and green beans and simmer until vegetables are cooked.

Contributor: Canadian Living Magazine, February, 2000

Yield: 6 servings

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