1-1/2 pounds boneless pork shoulder
cut into 1-inch cubes 2 tablespoons cooking oil 1 cup thinly sliced carrots 1 cup sliced potatoes 1 envelope dry onion soup mix 2 tablespoons sugar Salt and pepper
to taste 4 cups boiling water 2 beef bouillon cubes 1 can (28 oz.) tomatoes
cut up 1/4 teaspoon oregano leaves
crushed Dash red pepper sauce 1 package (10 oz.) sliced okra
In Dutch oven, brown pork in hot oil. Add carrots, celery, potatoes, soup mix, sugar, salt, pepper, boiling water and bouillon cubes and mix well. Cover and simmer 10 minutes. Mix in tomatoes, oregano and hot pepper sauce. Heat to boiling, reduce heat, cover and simmer 40-45 minutes. Gently stir in okra the last 15 minutes of cooking time. Serve hot with crackers or corn bread.