Italian Pork Stew

Italian Pork Stew makes a flavor filled meal to serve family or guests.

2/3 cup all-purpose flour

2 lbs. boneless pork loin, cut into 1 inch pieces

4 Tbsp. olive oil, divided

1 large onion, chopped

5 cloves garlic, crushed

1 28 oz. can diced tomatoes with juice

1 cup dry red wine or beef broth

3 bay leaves

1 3 inch cinnamon stick

1 Tbsp. tomato paste

1 Tbsp. red wine vinegar

1 tsp. anchovy paste

1 tsp. each dried oregano, basil and sage leaves

1/2 tsp. salt

1/2 tsp. crushed red pepper flakes

1/4 tsp. pepper

1/4 cup minced fresh parsley

Hot cooked bow tie pasta

Grated Parmesan Cheese

Place flour in a large resealable plastic bag.

Add pork, a few pieces at a time, and shake to coat.

In a Dutch oven, brown pork in 3 Tbsp. oil in batches. Remove and keep warm.

In the same pan, saute onion in remaining oil until crisp-tender.

Add garlic and cook 1 minute more. Stir in 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. Serve with pasta and sprinkle with Parmesan cheese.

Add a Catalina Parmesan Salad and Sun Dried Tomato Provolone Bread for a delicious meal.

Serves 8

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