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Italian Pork Stew Recipe
|Onion||1 Large, finely chopped|
|Garlic||3 Clove (15 gm), minced / pressed|
|Chopped baked ham||1⁄2 Cup (8 tbs)|
|Mushrooms||8 Ounce, cut into quarters|
|Boneless pork shoulder/Butt||2 Pound, trimmed of fat and cut into 1-inch cubes|
|All purpose flour||3 Tablespoon|
|Italian herb seasoning/1/2 teaspoon each dry basil, marjoram, oregano, and thyme||2 Teaspoon|
|Canned anchovy fillets||2 Ounce, drained, chopped (1 Can)|
|Canned crushed tomatoes||14 1⁄2 Ounce (1 Can)|
|Tomato paste||2 Tablespoon|
|Dry red wine||2 Tablespoon|
|Chopped parsley||1 Tablespoon, chopped|
Calories 619 Calories from Fat 277
% Daily Value*
Total Fat 31 g47.1%
Saturated Fat 10.3 g51.4%
Trans Fat 0.3 g
Cholesterol 148.1 mg
Sodium 1026.6 mg42.8%
Total Carbohydrates 30 g10.1%
Dietary Fiber 4.7 g18.6%
Sugars 5.8 g
Protein 54 g107.1%
Vitamin A 23.4% Vitamin C 40.4%
Calcium 13.8% Iron 31.9%
*Based on a 2000 Calorie diet
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.