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Greek Drunken Pork Stew in Red Wine Recipe

Greek Drunken Pork Stew in Red Wine Recipe
  • Category

    Soups and Stews

  • Cusine



1 1/2 pounds boneless pork shoulder, cut into 1-inch chunks

Kosher salt

Black pepper

2 tablespoons Dijon mustard

2 tablespoons olive oil, divided

1 medium onion, diced

3 cloves garlic, minced

1 cup red wine

1 cup tomato juice

1/2 teaspoon ground cayenne pepper

1/2 teaspoon dried oregano

1/4 teaspoon ground nutmeg

2 bay leaves

2 cups cooked rice or orzo


Adjust oven rack to lower-middle position and preheat oven to 275 degrees F. Season meat generously with salt and pepper and toss with mustard to coat. Heat oil in Dutch oven over high heat until shimmering, add the meat and sear it on all sides until well browned, about 8 minutes total. When meat is nearly finished browning, reduce heat to medium, and push meat off to the sides of the pan. Add onion and garlic to the center of the pan. Sauté until onions and garlic start soften and become translucent, about 4 minutes.