Random Pork Stew #1


1 pint Organic Beef Stock

1 pint Veggie Stock

2 cups water

1 TBSP oil of sesame oil (or oil of choice)

half a bunch of asparagus, chopped 1/3 length

1 1/2 cups of brussel sprouts, sliced vertically

3 carrots, chopped  1/2 inch

3 small-medium golden potatoes, chopped 1 inch thick

2 cups of cooked ham, chopped 3/4 inch

1 yellow onion, sliced

1 cup of mushrooms, sliced 1/2 inch

1/4 cup of pepita seeds (pumpkin seeds), grounded finely

2 TBSP oregano

2 TBSP soy sauce

Salt and Pepper to taste


  1. Heat large stew pot on stove over medium-high heat. Add oil. Add onions and mushrooms when warm. Saute for 5-7 minutes until onions are toasty brown. 3 minutes in, add oregano.
  2. Add beef stock, potatoes, and pumpkin seeds. Bring to a boil, reduce heat, cover, and let simmer for 15 minutes.
  3. If using frozen brussel sprouts, add in now. Add carrots and vegetable stock. Bring to a boil. Let simmer for 10 minutes covered.
  4. Add in asparagus, water, ham, and soy sauce. Bring to a boil and simmer for 5-10 minutes uncovered until asparagus turns bright green. Depending on preference you can have crunchy asparagus, or softer asparagus with longer cooking time.
  5. Salt and pepper to taste. Serve warm.
  6. (Notes: For meatier mushrooms, add in raw while adding carrots.)


Caution: Recipe needs revising. This is experimental. Possibility of making a roux with pumpkin seeds. Recipe measurements are not accurate, need to double check and remake.

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