Savory Tomato Pork Stew Recipe
[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.
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- Yield:serves 4
- Active time: 20 minutes
- Total time:3 1/2 hours (or 6 to 8 hours in a slow cooker)
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.
Directions
-
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.
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.
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).
-
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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