Hearty Pork Stew
 
Prep time
Cook time
Total time
 
Author:
Serves: 4
Ingredients
  • 1lb pork cubes
  • ¼ tsp salt
  • ¼ tsp ground black pepper
  • 1 leek, all thinly sliced
  • ½ cup chopped shallots or sweet onions
  • 4 garlic cloves, finely chopped
  • ½ cup white wine
  • 3 medium carrots, cut into rough chunks or faux tourné
  • 1½ cups chicken stock
  • 1 14.5 ounce can chopped tomatoes or 2 Tbsp tomato paste
  • 3 Tbsp apple juice
  • 2 bay leaves
  • ½ tsp dried basil
  • ½ tsp dried oregano
  • ½ tsp dried thyme
  • 3 - 4 meaty mushrooms, eg. cremini or shiitake, cut in quarters
  • Chopped parsley for garnish
Instructions
  1. Season pork cubes in salt and black pepper. Set aside.
  2. Heat 1 Tbsp oil in a large dutch oven or heavy pan over medium heat. Carefully place pork, one layer at a time into the pot and brown each side. Transfer browned pieces onto a plate.
  3. Add leeks, shallots, and garlic and saute till leeks are wilted. Add wine to deglaze the pan, gently scrapping the browned pieces from the bottom.
  4. Add carrots, potatoes, chicken stock, tomatoes or tomato paste, apple juice, bay leaves, basil, oregano and thyme. Stir and bring to a boil. Reduce heat and simmer for about 5 minutes.
  5. Add the pork and simmer covered for another 30 to 40 minutes, stirring occasionally. Add mushrooms and continue simmering for 10 to 15 minutes. Carrots and potatoes should be tender.
  6. Top with chopped parsley and serve immediately.
Notes
In place of shallots or onions, I used caramelize onions that I had made ahead and frozen in ice cube trays. See link for how to make these onions.
Recipe by Ginger and Cilantro at https://www.gingerandcilantro.com/hearty-pork-stew/