“Cacciatore”
is Italian for “hunter,” and this refers to food cooked
“hunter-style”, with tomatoes, onions, mushrooms, and
wine. This quick and easy version with pork makes a stovetop
meal in 20 minutes. Serve with hot noodles or soft polenta, garnished
with grated Parmesan cheese, a tossed green salad and Italian
bread.
Pork Cacciatore
- 1 pound boneless pork
(loin, tenderloin or pork leg), cut into 3/4-inch cubes
1 teaspoon olive oil
1 medium onion, chopped
2 cloves garlic, crushed
1 rib celery, chopped
1 carrot, peeled and shredded
1/4 pound mushrooms, sliced
1 (28-ounce) can tomatoes, crushed
1/3 cup dry red wine or beef broth
2 teaspoons dried rosemary, crushed
1/2 teaspoon dry basil
1/2 teaspoon dry oregano
- Sprinkle pork cubes with
salt and pepper.
- In large nonstick skillet,
heat olive oil over medium high heat; add pork and brown on all
sides. Remove and set aside.
- Add onion, garlic, celery
and carrot to skillet; cook, stirring, until onions are soft,
about 5 minutes.
- Return pork to skillet
with mushrooms, tomatoes, wine and herbs, stir well. Cover and
simmer 10 minutes.
Serves 4.
Wine suggestion: Pour a
Sangiovese or a Pinot Noir
Nutrition Facts
Calories 270 calories
Protein 29 grams
Fat 7 grams
Sodium 450 milligrams
Cholesterol 70 milligrams
Saturated Fat 2 grams
Carbohydrates 23 grams
Fiber 6 grams
Recipe provided courtesy
of Pork, The Other White Meat.
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