Savory Tomato Pork Stew

Name: Savory Tomato Pork Stew
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 4
Cuisine: Global
Ingredients: 1 bay leaf; 2 Tbsps butter; 794 grams pounds tomatoes, peele, deseeded, and roughly chopped or 1 and 1 (14-ounce) can whole peeled tomatoes, drained and roughly crushed by hand; 2 teaspoons cornstarch; 237 milliliters dry white wine; 2 Tbsps chopped fresh parsley leaves; 1 teaspoon medium clove garlic, minced (about; 4 servings Kosher salt and freshly ground black pepper; 473 milliliters homemade or store-bought low sodium chicken stock; 177 milliliters small onion, chopped (about; 1 teaspoon fresh oregano leaves; 454 grams pork shoulder, cut into 1-inch cubes; 1 teaspoon vegetable oil; 59 milliliters cold water

Savory Tomato Pork Stew is a gluten free main course. One portion of this dish contains around 20g of protein, 13g of fat, and a total of 312 calories. This recipe serves 4. This recipe covers 22% of your daily requirements of vitamins and minerals. If you have bay leaf, kosher salt and pepper, parsley leaves, and a few other ingredients on hand, you can make it. To use up the onion you could follow this main course with the Candy Corn Cupcakes as a dessert. It can be enjoyed any time, but it is especially good for Autumn.

Instructions

Adjust oven rack to lower middle position and preheat oven to 225°F.

Equipment you will use

Oven

Heat butter in a small saucepan over medium-low heat until melted.

Ingredients you will need

Butter

Equipment you will use

Sauce Pan

Add onions and cook, stirring occasionally, until they are tender and just beginning to brown, about 10 minutes.

Ingredients you will need

Onion

Add garlic and cook, stirring, until fragrant, about 1 minute.

Ingredients you will need

Garlic

Remove from heat.

Heat oil in a Dutch oven on high heat until shimmering. Sear pork cubes on all sides.

Ingredients you will need

Pork

Cooking Oil

Equipment you will use

Dutch Oven

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.

Ingredients you will need

White Wine

Pork

Equipment you will use

Wooden Spoon

Dutch Oven

Spatula

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).

Ingredients you will need

Chicken Stock

Bay Leaves

Cilantro

Tomato

Oregano

Onion

Pepper

Pork

Salt

Equipment you will use

Slow Cooker

Dutch Oven

Oven

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.

Ingredients you will need

Corn Starch

Water

Equipment you will use

Slow Cooker

Dutch Oven

Oven

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.

Ingredients you will need

Corn Starch

Parsley