ITALIAN PORK STEW

directions

  • 1

    Wipe mushrooms clean with a damp paper towel and cut in half

  • 2

    Dice onion

  • 3

    Peel garlic and mince

  • 4

    Mince parsley and set aside

  • 5

    Cut ham into medium dice

  • 6

    Trim pork of most fat and cut into 1-1/2-inch cubes

  • 7

    Place pork in a 4-quart pot and cook, covered, over medium high heat for about 5 minutes

  • 8

    Uncover the pan and boil until juices are almost gone; then cook, stirring often, until drippings are dark brown, 10 minutes. Add mushrooms, onion and garlic to pork

  • 9

    Cook until onion is softened, stirring 4 to 5 minutes

  • 10

    Add tomatoes with juices, wine, ham, rosemary, oregano and thyme. Bring to a boil

  • 11

    Lower heat and simmer, covered, until meat is tender when pierced, about 1-1/2 hours

  • 12

    Stir in beans and heat through

  • 13

    Serve sprinkled with parsley.

ITALIAN PORK STEW

ingredients

  • 1/2 pound crimini mushrooms
  • 1 medium onion
  • 2 cloves garlic
  • 6 sprigs Italian parsley
  • 2 ounces sliced smoked ham
  • 2 pounds boneless pork shoulder
  • 1 (28-ounce) can diced Italian style tomatoes
  • 1 cup dry red wine
  • 1/2 teaspoon dried crumbled rosemary
  • 1/2 teaspoon dried crumbled oregano
  • 1/2 teaspoon dried crumbled thyme
  • 2 (14-1/2 ounce) cans white beans, rinsed
  • and drained

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