Receta Classic Pork Stew
Classic Pork Stew
I’ve got lots of free time for the next little while. My day job takes me to the Centers for Disease Control and Prevention where I am an IT consultant. While our dysfunctional government plays politics, hundreds of thousand of government workers are furloughed and facing uncertainty in their lives. I have a choice in dealing with these unfortunate circumstances. I can be angry and complain or I can cook. I’m choosing to cook!
Blogging requires a big chunk of my time in what is already a very full life. Juggling a relationship, work, dogs, friends, and a social life can be a challenge. The last couple of weeks have been unusually intense and I’ve only been able to fit in two posts in two weeks. I’m making the best of a bad situation and using this time off to catch up.
I always get a burst of energy with the change of seasons, and as I think about fall foods and flavors, visions of pumpkins, sweet potatoes, winter squash, cinnamon, soups and stews all start to dance around in my head.
I’ve always been a fan of beef stew but pork is probably my favorite meat, so for this recipe, I’m using the “other white meat”. In the recipe, I say that you can use your favorite cut of pork. However, since the meat will be braised for 30 to 40 minutes, I would recommend against using too lean a cut of pork. A lean cut will end up being a little dry and the fat from a less lean cut will flavor the stew.
This stew made a great and hearty meal for a cool and rainy Sunday night.
Classic Pork Stew
Ingredients
- 2 1/2 pound boneless pork roast (Use your favorite cut), cut into 1 inch cubes
- 1/4 cup all-purpose flour
- 2 1/2 teaspoons salt
- 1 1/2 teaspoons black pepper
- 3 tablespoons extra virgin olive oil
- 2 small leeks, white and green part thinly sliced
- 1 cup chopped shallots
- 4 large garlic cloves, minced
- 1 cup white wine
- 5 medium carrots, peeled and cut into 3/4 inch pieces
- 4 medium Yukon Gold potatoes, peeled and cut into 1 inch cubes
- 2 cups chicken stock
- 1 14.5 ounce can chopped tomatoes
- 2 tablespoons balsamic vinegar
- 2 bay leaves
- 1 teaspoon dried basil
- 1 teaspoon dried organo
- 1 teaspoon dried thyme
- 10 ounces cremini mushrooms, cut in half
- Chopped parsley for garnish
Instructions
1. In medium bowl, toss pork cubes in flour, 1/2 teaspoon salt, and 1/2 teaspoon black pepper.
2. Heat olive oil in a large dutch oven over medium high heat. Place one half on the pork in an even layer in the dutch oven. Do not overcrowd. Brown for two to three minutes. Turn each piece and brown for two to three minutes. Transfer browned pork to a plate. Repeat with remaining pork, transferring to plate when browned.
3. Add leeks, shallots, and garlic to dutch oven and saute for two to three minutes until the leeks are wilted. Add wine and stir to deglaze the pan, scraping the bottom of the pot to remove browned bits.
4. Add carrots, potatoes, chicken stock, tomatoes, vinegar, bay leaves, basil, oregano, thyme, two teaspoons salt, and one teaspoon pepper to Dutch oven. Bring to a boil, mixing well. Reduce heat and simmer for five minutes.
5. Add pork to the stew, cover, and simmer for 20 minutes. Add mushrooms and continue simmering for 10 to 15 minutes or until vegetables are tender. Adjust seasoning with salt and pepper to taste. Serve immediately garnished with chopped parsley.
2.2
http://www.southernboydishes.com/2013/10/07/classic-pork-stew/
This entry was posted in Main Courses, Recipes, Soups and Stews. Bookmark the permalink.