Jan. 14th, 2015

greeneyedsadie: (Amelie - Fingers)
Italian Pork and Pepper Stew

2 pounds pork roast, cubed
1 large onion, chopped
4 large carrots, chopped
4 cloves garlic, chopped
2 tsp salt
1tsp black pepper
1 tsp hot seasoning salt/blend (I use Slap Yo Mama hot)
2 tbsp oil (I used EVOO, Avocado oil is good)
1 tsp dried basil
1 tsp dried oregano
¼ cup flour
1 cup red wine
1 large can whole tomatoes
1 regular can diced tomatoes (I used Trader Joe's Fire Roasted with chiles)
1 jar roasted red peppers (with juice) (I used Trader Joe's Sweet & Hot Cherry Peppers)

If needed for thickening:

1 tbsp butter
1/8 cup flour

Heat oven to 300 degrees. Get out a cast iron Dutch oven (mine is 6 quarts).

Heat Dutch oven on stove with ½ tbsp oil per batch on medium heat, and brown the pork in 2 batches, browning on several sides, about 6 minutes total per batch. While browning, season each batch with ½ tsp salt, ½ tsp black pepper and ½ tsp hot seasoning. Remove to a bowl with a spoon, set aside.

Turn off your stove for 3-4 minutes to let the heat go down, then turn onto low and put the remaining 1 tbsp of oil into the pan, and sweat down the carrots, onions, and garlic for 15 minutes, stirring frequently. The onions will turn brown from the meat juices, but do not let the onions “brown”, they need to sweat down and become translucent. Keep the heat to low to medium.

Add the remaining 1 tsp of salt, the basil and the oregano and the flour and stir to coat and cook on medium heat for 2 minutes. Add the wine, and stir to coat and scrape up EVERYTHING from the bottom of the pan, and cook on medium heat for 2-3 minutes until thick and the wine has cooked down.

Add the meat (and whatever juices are in the bowl), the tomatoes, and the peppers, mash up the whole tomatoes a bit, and stir to mix. Bring to a boil on high heat.

Once boiling, put the lid on the Dutch oven and place in the oven for 60 minutes. After 60 minutes, remove from the oven and stir and break up the tomatoes more. Bake for 30 more minutes.

After 30 minutes, put the pot on the stove and stir, if it is not thick like stew, take the butter and the flour and mash together in a bowl until it becomes a ball and the flour and butter are completely incorporated. (a lower fat method would be to dissolve the flour in water and stir that into the stew) Add to the stew, stir to melt, and then turn the oven up to 350 degrees and cook covered in the oven for 30 more minutes. Total bake time is 2 hours.

I served this on a bed of steamed spaghetti squash tonight, but I also have served it on gnocchi and polenta and they are also delicious. Serve with Parmesan cheese on top.


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