Calabrian Pork Stovetop Stew
This stovetop simmering stew will have your kitchen smelling like the neighborhood trattoria. Serve over hot noodles or polenta, accompanied with crusty Italian bread and a tossed green salad.
1 pound lean pork cubes, cut 3/4-inch (shoulder, fresh leg, tenderloin)
2 tablespoons all-purpose flour
1 tablespoon olive oil
3 medium carrots, pared and sliced 1/2-inch thick
2 cloves garlic, crushed
1 (14.5-ounce) can diced tomatoes
1/2 cup dry red wine
1 teaspoon Italian seasoning
1/4 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon cayenne
1 cup frozen pearl onions
1 (9-ounce) package Italian green beans
- Toss pork cubes with flour and brown in hot oil in large skillet with lid. Remove pork and reserve.
- Sauté carrots in skillet, adding more olive oil if necessary, until brightly colored; return pork to pan with garlic, tomatoes, wine, Italian seasoning, salt, pepper and cayenne. Bring to a boil, lower heat, cover and simmer for 20 minutes, until pork and carrots are tender.
- Stir in onions and green beans and heat through, about 5 to 7 minutes.
Makes 4 servings.
Recipe provided courtesy of National Pork Board.