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Nutrition Facts
Serving Size 312 g
(Approx. 12 Servings) (1 cup)
Amount Per Serving
Calories 380 Calories From Fat 140
% Daily Value*
Total Fat 15 g 23%
Saturated Fat 5 g 25%
Trans Fat 0.0 g
Cholesterol 60 mg 20%
Sodium 950 mg 40%
Total Carbohydrate 34 g 11%
Dietary Fiber 6 g 24%
Sugars 16 g
Protein 24 g
Vitamin A 0% Iron 15%
Vitamin C 4% Calcium 6%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Fall Harvest Pork Stew

Prep Time
20 minutes
Cook Time
4 hours
Total Time
4 h 20 m
12  People


Recipe makes 12 Servings

15 Oz H-E-B Black Beans, drained and rinsed
15 Oz H-E-B Pinto Beans, drained and rinsed
16 Oz H-E-B Great Northern Beans, drained and rinsed
1/2 Lb H-E-B Hayride Bacon, chopped
1/2 Lb H-E-B Fresh Maple Sausage
1 Lb pork butt roast, cubed
1 medium yellow onion, diced
1 Tsp salt
1/2 Tsp black pepper
1 1/2 cup(s) Fischer and Wieser Texas Sweet & Spicy Pulled Pork Starter
1/2 cup(s) brown sugar, packed
32 fl oz chicken broth
14 1/2 fl oz HEB Petite Diced Chipotle Tomatoes
2 Tbsp Adam's Reserve Cowboy Campfire Rub
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Cook bacon over medium heat in a large soup pot until crispy. Remove bacon and set aside to drain on a paper towel. Reserve drippings.
Brown the sausage in the bacon drippings and cook until no longer pink. Set aside to drain on a paper towel and reserve drippings.
Turn heat up to medium high and add pork and onion to the pot. Cook until no longer pink and be sure to scrape up the brown bits from the bottom of the pan.
Add cooked bacon and sausage back to the pot with the pork along with the Fischer and Wieser Pulled Pork starter, chicken broth, brown sugar, tomatoes and rub.
Bring to a boil, stir and lower heat to a simmer. Simmer uncovered for 30 minutes to 1 hour.


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