Monte,
Nice. I rarely make pork stews so this is kind of a one off for me. (Well barring chili, which is technically a stew.) I'm making it for myself so I just went with a standard recipe with half the oil. I did trim a decent amount of fat while cubing the meat. All the pork shoulder here is deboned (what a nightmare doing that yourself on a 8+ lbs cut), and I actually wanted to make this:
https://www.seriouseats.com/recipes/...der-feast.html
Should be pretty trivial to make, since its basically letting it sit in the fridge, or the oven or who knows where.
I'll keep the macro notes in mind if I decide to revisit more complex stews while actually counting cals. (Prob could just refrain from getting a 2nd serving and eat reasonably around it and never worry about it. But why not sperg over minor details?)
Also, buying tomato juice means you can have bloody marys, which are a great low calorie beverage.