Spiced Pork Stew

By The Canadian Living Test Kitchen

66 people added this to their Recipe Box

This recipe makes 6 servings

Nutritional Info
Per serving: about	-
cal	293293 cal
pro	28 g28g pro
total fat	13 g13g total fat
sat. fat	3 g3g sat. fat
carb	16 g16g carb
fibre	3 g3g fibre
chol	76 mg76mg chol
sodium	662 mg662mg sodium
% RDI:	-
calcium	99 calcium
iron	2626 iron
vit A	1212 vit A
vit C	4848 vit C
folate	1111 folate

Pickling spices and mint give pork a tasty pickup. For drama, serve the stew in large hollowed-out crusty rolls.

Ingredients

1 tbsp pickling spices 1 1tbsp tbsppickling spices
1 bay leaf 1 1bay leafbay leaves
2 lb pork shoulder butt roasts 2 2lb lbpork shoulder butt roastpork shoulder butt roasts
1/2 tsp each salt and pepper 1/2 1/2tsp tspeach salt and pepper
2 tbsp vegetable oil 2 2tbsp tbspvegetable oil
1 onion , sliced1 1oniononions, sliced
2 stalks celery , chopped2 2stalks stalkscelery, chopped
2 cups quartered mushrooms 2 2cups cupsquartered mushroommushrooms
2 cloves garlic , minced2 2cloves garlic, minced
1/3 cup tomato paste 1/3 1/3cup cuptomato paste
1 cup dry red wine 1 1cup cupdry red wine
1 can (28 oz/796 mL) stewed tomatoes 1 1can (28 oz/796 mL) can (28 oz/796 mL)stewed tomatoes
2 tbsp finely chopped fresh mint 2 2tbsp tbspfinely chopped fresh mint
2 tbsp chopped fresh parsley 2 2tbsp tbspchopped fresh parsley

Preparation

Cut 5-inch (12 cm) double-thickness square of cheesecloth. Place pickling spices and bay leaf in centre; tie with string into bundle. Set aside.

Trim and cut pork into 1-inch (2.5 cm) cubes; toss with salt and pepper. In large shallow Dutch oven, heat oil over medium-high heat; brown pork, in batches. Remove to plate.

Drain any fat from pan. Add onion, celery, mushrooms and garlic; fry over medium heat, stirring occasionally, until softened, about 5 minutes.

Add tomato paste; cook, stirring, for 2 minutes. Stir in wine, tomatoes and 1/2 cup (125 mL) water, breaking up tomatoes with spoon. Return pork and any accumulated juices to pan. Add spice bundle; bring to boil.

Reduce heat, cover and simmer until pork is tender, about 2 hours. Discard spice bundle. (Make-ahead: Let cool for 30 minutes; refrigerate, uncovered, in shallow container until cold. Cover and refrigerate for up to 2 days or freeze for up to 3 weeks. Thaw in refrigerator. Reheat.) Stir in mint. Sprinkle with parsley.

Additional information :

Other methods
Slow-Cooker Spiced Pork Stew:
Follow first three paragraphs as directed, omitting water. Pour into slow-cooker. Cover and cook on Low until tender, 6 to 8 hours. Discard spice bundle. Stir in mint; sprinkle with parsley.

Pressure-Cooker Spiced Pork Stew: Using pressure cooker instead of Dutch oven, follow first three paragraphs as directed, omitting mushrooms. Secure lid and bring to High pressure over high heat. Reduce heat to maintain High pressure; cook for 16 minutes. Remove from heat; let pressure release completely, about 10 minutes. Discard spice bundle.

Stir in reserved mushrooms; cook, uncovered, over medium heat for 15 minutes or until mushrooms are softened. Stir in mint; sprinkle with parsley.