1 (1 lb) pork loin roast, cut into 1/2-inch cubes
nonstick cooking spray
1 tbsp butter
2 tbsp white whole-wheat flour
1 cup water
1 can (16-oz) stewed tomatoes, undrained
1 pkg (10-oz) frozen cut okra
1 pkg (10-oz) frozen succotash
1 beef bouillon cube
1 tsp hot pepper sauce
1 tsp freshly ground black pepper
1 bay leaf
Spray a Dutch oven with nonstick cooking spray; heat over medium heat until hot. Add the pork; cook, stirring, 4 minutes or until browned. Remove pork from pan.
Add the butter to the Dutch oven; stir in the flour. Cook, stirring, until roux is browned; whisk in the water.
Add the pork back into the pan along with the remaining ingredients; bring to a boil. Reduce heat to low and simmer 15-20 minutes.
Remove bay leaf and discard before serving.
Yield: 4 servings