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One Pot Pork, Kale, and Lentil Stew
Recipes
One Pot Pork, Kale, and Lentil Stew
8 servings
55 minutes total (Active 20 minutes)
Ingredients
  • 1 cup dry lentils
  • 1 large sweet onion
  • 3 medium carrots
  • 3 ribs celery
  • 1 lb boneless center-cut pork loin chops
  • ¼ teaspoon kosher salt
  • 1 teaspoon pepper
  • 5 teaspoons grapeseed oil, divided
  • 1 (10 oz) can diced tomatoes and green chilies
  • 4 cups no-salt-added chicken stock (or broth)
  • 2 tablespoons ham bouillon base
  • ½ cup apple cider vinegar, divided
  • 1 lb chopped fresh kale
  • 8 teaspoons hot sauce, divided
Steps
  1. Wash and sort lentils following package instructions. Cut onion into ½-inch cubes (2 cups). Peel carrot, then cut carrot and celery into ½-inch-thick slices (1 cup each). Coat pork with salt, pepper, and 2 teaspoons oil (wash hands).
  2. Preheat 4-quart stockpot on medium-high 2–3 minutes. Place pork in pot; cook 1–2 minutes on each side until browned, then remove from pan. Add remaining 3 teaspoons oil to pot, stir in onions, and reduce heat to medium. Cook and stir 4–5 minutes until onions begin to soften.
  3. Stir in carrots and celery. Cook 2–3 minutes. Add lentils, tomatoes and green chilies (do not drain), stock, ham base, and ¼ cup vinegar. Bring to a boil, then boil 3 minutes.
  4. Add kale to pot, then cover and reduce heat to medium-low. Simmer covered 20–25 minutes until lentils and kale are tender.
  5. Meanwhile, cut pork into 1-inch cubes. Stir pork and remaining ¼ cup vinegar into stew. Cover and simmer 5 more minutes until pork is 145°F. Serve topped with hot sauce.

Amount per ⅛ recipe serving: Calories 230, Total Fat 6g, Sat Fat 1g, Trans Fat 0g, Chol 30mg, Sodium 760mg, Total Carb 24g, Fiber 8g, Total Sugar 5g, (Incl. 0g Added Sugars), Protein 24g, Vitamin D 0%, Calc 6%, Iron 15%, Potassium 15%