Italian Pork Stew Recipe
Ingredients
| Onion | 1 Large, finely chopped | |
| Garlic | 3 Clove (5gm), pressed | |
| Ham | 1/2 Cup (16 tbs), chopped | |
| 8 ounces mushrooms, cut into quarters | ||
| 2 to 1 1/2 pounds boneless pork shoulder or butt, trimmed of fat and cut into 1-inch cubes | ||
| All purpose flour | 3 Tablespoon | |
| 2 teaspoons Italian herb seasoning; or 1/2 teaspoon each dry basil, marjoram, oregano, and thyme | ||
| Anchovy fillets, | 1 Can (10oz), drained | |
| Tomatoes | 1 Can (10oz), crushed | |
| 2 tablespoons each tomato paste and dry red wine | ||
| Chopped parsley | ||
Directions
In a 3-quart or larger electric slow cooker, combine onion, garlic, ham, and mushrooms.
Coat pork cubes with flour, then add to cooker and sprinkle with herb seasoning and anchovies.
Pour in tomatoes.
In a small bowl, mix tomato paste and wine; add to cooker.
Cover and cook at low setting until pork is very tender when pierced (8 to 10 hours).
Skim and discard fat from stew, if necessary.
Sprinkle with parsley.
Coat pork cubes with flour, then add to cooker and sprinkle with herb seasoning and anchovies.
Pour in tomatoes.
In a small bowl, mix tomato paste and wine; add to cooker.
Cover and cook at low setting until pork is very tender when pierced (8 to 10 hours).
Skim and discard fat from stew, if necessary.
Sprinkle with parsley.
Chef
