ITALIAN PORK STEW
Don't skip the anchovy paste! It gives a good, salty flavor, but doesn't taste fishy at all. Add a salad and crusty bread for an incredible meal. -Lynne German, Woodland Hills, California
Provided by Taste of Home
Categories Dinner
Time 2h45m
Yield 8 servings (2 quarts).
Number Of Ingredients 19
Steps:
- Place flour in a shallow dish. Add pork, a few pieces at a time, and turn to coat. In a Dutch oven, brown pork in 3 tablespoons oil in batches. Remove and keep warm., In the same pan, saute onion in remaining oil until crisp-tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, wine, bay leaves, cinnamon, tomato paste, vinegar, anchovy paste, herbs, salt, pepper flakes, pepper and pork; bring to a boil., Reduce heat; cover and simmer for 1-1/2 hours, stirring occasionally. Stir in parsley. Cover and cook 30-40 minutes longer or until meat is tender. Skim fat; discard bay leaves and cinnamon stick., Serve with pasta; sprinkle with cheese. Freeze option: Place individual portions of cooled stew in freezer containers and freeze. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary.
Nutrition Facts : Calories 256 calories, Fat 12g fat (3g saturated fat), Cholesterol 59mg cholesterol, Sodium 349mg sodium, Carbohydrate 12g carbohydrate (4g sugars, Fiber 2g fiber), Protein 24g protein. Diabetic Exchanges
ITALIAN PORK STEW
Make and share this Italian Pork Stew recipe from Food.com.
Provided by ratherbeswimmin
Categories Pork
Time 9h30m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Coat the slow cooker with cooking spray; layer the onion, bell peppers, and garlic in the cooker.
- In a big skillet over med-high heat, warm 1 ½ tablespoon oil until very hot.
- Add half the meat; cook until browned on all sides, 4-5 minutes; transfer meat to cooker.
- Repeat with remaining oil and meat.
- Add the tomatoes and wine to the skillet; bring to a boil, scraping up any browned bits stuck to the pan.
- Add in the fennel, orange zest, rosemary, red pepper flakes, salt, and black pepper.
- Pour over everything in the cooker; cover and cook on LOW for 7-9 hours, until pork is fork tender.
- In a small bowl, whisk the flour and water together; whisk the slurry into the hot liquid in the slow cooker, increase heat to HIGH and cook, uncovered, for 15 minutes, until thickened; taste and add salt/pepper if needed.
Nutrition Facts : Calories 616.2, Fat 45.4, SaturatedFat 14.2, Cholesterol 134.3, Sodium 388.1, Carbohydrate 14.6, Fiber 2.9, Sugar 6.2, Protein 33.5
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