Slippery Pork Pot Pie

Serves 4-6

• 1 1/2 pounds boneless pork shoulder, trimmed of excess fat, cut into
• 1/2-inch cubes
• 3 14 1/2-oz. cans chicken broth
• 1 whole onion, peeled and halved
• 1 garlic clove, peeled
• 1 sprig fresh thyme, or 1/8 teaspoon dried
• ~ 3 sprigs parsley
• 1 bay leaf
• 3 sprigs fresh dill
• 1 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• 1 12-oz. pkg. frozen egg noodles*, divided into thirds
• ~ 2 onions, chopped
• 3 stalks celery, diced
• 3 carrots, diced
• 1 parsnip, diced
• 2 white turnips, diced
• 3 tablespoons finely chopped fresh dill

Directions :

1. Place pork in 4-quart saucepan along with chicken broth, whole onions, garlic, thyme, parsley, bay leaf, 2 tablespoons dill, salt and pepper; add enough water to cover pork cubes, if necessary.
2. Heat to boiling; reduce heat.
3. Simmer, covered, 30 minutes.
4. Meanwhile, make Egg Noodles.
5. With a slotted spoon, remove pork cubes from simmering broth and reserve.
6. Strain broth, discarding vegetables, herbs and other solids; keep warm.
7. Place a third each of the chopped onion, celery, carrots, parsnip, turnips and pork in a 5-6 quart heavy pot or Dutch oven.
8. Mix lightly; top with a layer of noodles.
9. Repeat procedures until there are three layers in the pot.
10. Add heated chicken broth to cover, tilting pot to distribute broth evenly.
11. Heat layered mixture over medium heat until liquid begins to boil; reduce heat.
12. Cook, covered, over medium-low heat 1 hour. Sprinkle with chopped dill; serve in soup bowls.

Serves 4-6

• 1 1/2 pounds boneless pork shoulder, trimmed of excess fat, cut into
• 1/2-inch cubes
• 3 14 1/2-oz. cans chicken broth
• 1 whole onion, peeled and halved
• 1 garlic clove, peeled
• 1 sprig fresh thyme, or 1/8 teaspoon dried
• ~ 3 sprigs parsley
• 1 bay leaf
• 3 sprigs fresh dill
• 1 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• 1 12-oz. pkg. frozen egg noodles*, divided into thirds
• ~ 2 onions, chopped
• 3 stalks celery, diced
• 3 carrots, diced
• 1 parsnip, diced
• 2 white turnips, diced
• 3 tablespoons finely chopped fresh dill

Directions :

1. Place pork in 4-quart saucepan along with chicken broth, whole onions, garlic, thyme, parsley, bay leaf, 2 tablespoons dill, salt and pepper; add enough water to cover pork cubes, if necessary.
2. Heat to boiling; reduce heat.
3. Simmer, covered, 30 minutes.
4. Meanwhile, make Egg Noodles.
5. With a slotted spoon, remove pork cubes from simmering broth and reserve.
6. Strain broth, discarding vegetables, herbs and other solids; keep warm.
7. Place a third each of the chopped onion, celery, carrots, parsnip, turnips and pork in a 5-6 quart heavy pot or Dutch oven.
8. Mix lightly; top with a layer of noodles.
9. Repeat procedures until there are three layers in the pot.
10. Add heated chicken broth to cover, tilting pot to distribute broth evenly.
11. Heat layered mixture over medium heat until liquid begins to boil; reduce heat.
12. Cook, covered, over medium-low heat 1 hour. Sprinkle with chopped dill; serve in soup bowls.