Save on Pinterest

Italian Pork Stew

Total Time

Prep: 30 min. Cook: 2-1/4 hours

Makes

8 servings (2 quarts)

Don't skip the anchovy paste! It gives a good, salty flavor, but doesn't taste fishy at all. Add a salad and crusty bread for an incredible meal. —Lynne German, Woodland Hills, California
Italian Pork Stew Recipe photo by Taste of Home

Ingredients

  • 2/3 cup all-purpose flour
  • 2 pounds boneless pork loin, cut into 1-inch pieces
  • 4 tablespoons olive oil, divided
  • 1 large onion, chopped
  • 5 garlic cloves, crushed
  • 1 can (28 ounces) diced tomatoes, undrained
  • 1 cup dry red wine or beef broth
  • 3 bay leaves
  • 1 cinnamon stick (3 inches)
  • 1 tablespoon tomato paste
  • 1 tablespoon red wine vinegar
  • 1 teaspoon anchovy paste
  • 1 teaspoon each dried oregano, basil and sage leaves
  • 1/2 teaspoon salt
  • 1/2 teaspoon crushed red pepper flakes
  • 1/4 teaspoon pepper
  • 1/4 cup minced fresh parsley
  • Hot cooked bow tie pasta
  • Grated Parmesan cheese

Directions

  1. Place flour in a shallow dish. Add pork, a few pieces at a time, and turn to coat. In a Dutch oven, brown pork in 3 tablespoons oil in batches. Remove and keep warm.
  2. In the same pan, saute onion in remaining oil until crisp-tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, wine, bay leaves, cinnamon, tomato paste, vinegar, anchovy paste, herbs, salt, pepper flakes, pepper and pork; bring to a boil.
  3. Reduce heat; cover and simmer for 1-1/2 hours, stirring occasionally. Stir in parsley. Cover and cook 30-40 minutes longer or until meat is tender. Skim fat; discard bay leaves and cinnamon stick.
  4. Serve with pasta; sprinkle with cheese.
    Freeze option: Place individual portions of cooled stew in freezer containers and freeze. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary.

Nutrition Facts

1 cup: 256 calories, 12g fat (3g saturated fat), 59mg cholesterol, 349mg sodium, 12g carbohydrate (4g sugars, 2g fiber), 24g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable, 1 fat.

Recommended Video