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Pork and Sweet Potato Stew

 

 

 

 

Recipe yields 6 servings

Ingredients:

2 - 1/2 pound pork loin, cut into small 1-1/4- inch cubes
3 tablespoons all purpose flour
3 tablespoons olive oil
1 large onion, chopped
2 stalks celery, chopped
2 cloves garlic, minced
1- 14 ounce can chicken broth
1- 10 ounce bottle apple-cranberry juice
2 large sweet potatoes, peeled and cut into 1-1/4-inch cubes
1 tablespoons sage
Grated fresh nutmeg to taste.

Directions:

Sprinkle pork lightly with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place flour in a large bowl; add pork and toss to coat. In a 5- to 6-quart Dutch oven heat 1 tablespoon of the oil over medium-high heat. Add half the pork; brown on all sides. Remove. Repeat with 1 tablespoon oil and remaining pork. Remove pork from pan.

Add remaining tablespoon oil to pan along with onion and celery; cook 5 to 7 minutes or until tender. Stir in garlic. Sprinkle with any remaining flour; stir to coat. Slowly stir in broth, juice, and 1 cup water. Return pork to pan; add sweet potatoes and sage. Bring to a simmer. Reduce heat and cook 20 to 25 minutes more until potatoes and pork are tender. Season to taste with salt and pepper.

To serve, top with nutmeg, Makes 6 servings.

* The Stew may be placed into a food processor and blended to a smooth consistency for easier digestion while maintaining adequate nutrition.

Nutritional Facts: 481 calories, 24 g fat, 600 mg sodium, 23 g carb., 2 g fiber, 10 g sugar, 41 g protein