- 1 Pound pork shoulder, cubed
- 1/2 Pound potatoes
- 1/4 Teaspoon pepper
- 1 Pound parsnips
- 1/4 Teaspoon paprika
- 1 medium-sized onion, chopped
- 2 chicken bouillon cubes
- 1 8-ounce can of peas
- 1 Teaspoon salt
Cut excess fat from porkcubes. Place fat in deep kettle; cook until crispy; remove crisp fat pieces.
In fat left in kettle, thoroughly brown pork. Add salt, pepper, paprika, and onion.
Drain peas; add water and bouillon to canned liquid, and heat in medium-sized sauce pot on medium heat.
Pour liquid over pork; cover and let simmer until tender: about 35 min.
Pare parsnips; remove center core; cut in cubes. Pare potatoes; cut in cubes.
Add parsnips, potatoes, peas to meat; cover; simmer just for 10 minutes.