Savory Tomato Pork Stew

[Photograph: @sstiavetti]

Note: This pork stew takes a few hours to cook, so it's a great candidate for a weekend supper or preparing in a slow cooker (cook on the low setting for 6 to 8 hours). Super rich and tart, I recommend serving it with a loaf of crusty bread to sop up whatever's left at the bottom of the bowl. If you want to add a little heat, try adding 1 teaspoon red pepper flakes with the rest of the seasonings.

About the author: Stephanie Stiavetti is a writer and cookbook author in San Francisco. Stephanie's cookbook, Melt: the Art of Macaroni and Cheese, celebrates America's favorite dish by recreating it with small production, specialty cheeses. Her food blog, The Culinary Life, is a repository for all things comfort food related, from savory dinners to transcendental desserts.

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

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Savory Tomato Pork Stew

About This Recipe

Yield:serves 4
Active time:20 minutes
Total time:3 1/2 hours (or 6 to 8 hours in a slow cooker)
Special equipment:Dutch oven
This recipe appears in: Comfort Me With: Savory Tomato Pork Stew

Ingredients

  • 2 tablespoons butter
  • 1 small onion, chopped (about 3/4 cup)
  • 1 medium clove garlic, minced (about 1 teaspoon)
  • 1 teaspoon vegetable oil
  • 1 pound pork shoulder, cut into 1-inch cubes
  • 1 cup dry white wine
  • 2 pounds tomatoes, peele, deseeded, and roughly chopped or 1 (28-ounce) and 1 (14-ounce) can whole peeled tomatoes, drained and roughly crushed by hand
  • 2 cups homemade or store-bought low sodium chicken stock
  • 1 bay leaf
  • 1 teaspoon fresh oregano leaves
  • Kosher salt and freshly ground black pepper
  • 2 teaspoon cornstarch
  • 1/4 cup cold water
  • 2 tablespoons chopped fresh parsley leaves.

Procedures

  1. 1

    Adjust oven rack to lower middle position and preheat oven to 225°F. Heat butter in a small saucepan over medium-low heat until melted. Add onions and cook, stirring occasionally, until they are tender and just beginning to brown, about 10 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute. Remove from heat.

  2. 2

    Heat oil in a Dutch oven on high heat until shimmering. Sear pork cubes on all sides. Remove pork from the Dutch oven and add white wine. Lower heat to medium-low and cook for 1 minute, scraping up all the browned bits with a wooden spoon or stiff spatula.

  3. 3

    Return onions and pork to Dutch oven, then add tomatoes, chicken stock, bay leaf, cilantro, oregano, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Stir well. Bring to a boil, cover, and transfer to the oven. Cook until pork is completely tender, about 3 hours. Alternatively, transfer mixture to a slow cooker and cook on low heat for 6 to 8 hours (see note above).

  4. 4

    Remove from oven. Set the Dutch oven on the stove over medium heat (if using slow cooker, transfer contents to Dutch oven). Stir together cornstarch and cold water in a cup until completely mixed. Pour cornstarch into stew and cook, stirring constantly, until the liquid in the stew has thickened, about 5 minutes. Stir half of parsley into stew, sprinkle with remaining parsley, and serve.

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