Recipes Ingredients Meat & Poultry Pork Recipes Spring Pork Stew Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Photo: Dana Gallagher Servings: 6 Kentucky burgoo is a thick stew of simmered pork, veal, beef, lamb, poultry, and vegetables, traditionally served at large outdoor parties. This is a lighter version with spring vegetables and sauteed pork. Ingredients 1 cup uncooked white rice 2 teaspoons extra-virgin olive oil 1 pound lean pork roast or stew meat, trimmed of fat, cut into 1-inch cubes 1 cup Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat 2 cloves garlic, minced 1 medium onion, peeled, cut into ½-inch dice 2 ribs celery, cut into ½-inch dice 2 medium carrots, cut into ½-inch dice 1 zucchini, cut in half lengthwise, then cut into ½-inch half moons 1 yellow squash, cut in half lengthwise, then cut into ½-inch half moons 1 yellow bell pepper, seeded and cut into ½-by-2-inch strips 1 red bell pepper, seeded and cut into ½-by-2-inch strips One 28-ounce can plum tomatoes 2 teaspoons chopped fresh thyme 2 teaspoons chopped fresh flat-leaf parsley 1 teaspoon salt ½ teaspoon freshly ground black pepper Directions Bring a saucepan of water to a boil. Stir in rice; reduce to a simmer. Cook until rice is tender, about 20 minutes. Drain, rinse with warm water, and set aside, covered. Heat oil in a high-sided skillet on medium-high heat. Add pork; saute stirring occasionally, until brown on all sides, 3 to 4 minutes. Transfer pork to a plate; cover. Place 1/2 cup stock, garlic, onion, celery, and carrots in pan. Cook, stirring occasionally until they soften, about 3 minutes. Add zucchini, squash, and peppers. Toss well; cook until soft, about 5 minutes. Stir in remaining 1/2 cup stock and tomatoes with juice, breaking tomatoes apart with a spoon. Stir in thyme and parsley. Return pork to pan, reduce heat to low, cover, and simmer until pork and vegetables are tender, about 20 minutes. Season with salt and pepper; serve over reserved rice. Rate it Print