2 T. vegetable oil
\n1 pound boneless pork shoulder for stew, cut into chunks
\n2 large leeks, washed well and chopped
\n3 C. water
\n1 1\/4 tsp. salt
\n1 T. Green Jalape\u00c3\u00b1o Pepper Sauce
\n1\/2 tsp. dried thyme leaves
\n3 large parsnips, peeled and cut into 1\/2-inch slices
\n3 large carrots, peeled and cut into 1\/2-inch slices
\n1 C. frozen peas
\n1\/4 C. chopped fresh parsley
\n3 C. hot cooked rice (optional)<\/p>\n
Heat oil in a 5-quart saucepan over medium-high heat. Add pork and cook until well browned on all sides, about 5 minutes, stirring occasionally. Add leeks and cook 3 minutes. Add water, salt, TABASCO\u00c2\u00ae Green Sauce, and thyme. Bring to a boil over high heat. Reduce heat to low; cover and simmer 30 minutes, stirring occasionally. Add parsnips, carrots, peas and parsley; cover and simmer 30 minutes longer or until pork and vegetables are tender, stirring occasionally. Serve with rice, if desired.<\/p>\n","protected":false},"excerpt":{"rendered":"
2 T. vegetable oil 1 pound boneless pork shoulder for stew, cut into chunks 2 large leeks, washed well and chopped 3 C. water 1 1\/4 tsp. salt 1 T. Green Jalape\u00c3\u00b1o Pepper Sauce 1\/2 tsp. dried thyme leaves 3 large parsnips, peeled and cut into 1\/2-inch slices 3 large carrots, peeled and cut into 1\/2-inch slices 1 C. frozen peas 1\/4 C. chopped fresh parsley 3 C. hot cooked rice (optional) Heat oil in a 5-quart saucepan over medium-high…<\/p>\n