Savory Tomato Pork Stew Recipe
What do you need?
How to make?
2 tablespoons butter
1 small onion, chopped
1 medium clove garlic, minced
1 teaspoon vegetable oil
1 pound pork shoulder, cut into 1-inch cubes
1 cup dry white wine
2 pounds tomatoes, peele, deseeded, and roughly chopped or 1 can whole peeled tomatoes, drained and roughly crushed by hand
2 cups homemade or store-bought low sodium chicken stock
1 bay leaf
1 teaspoon fresh oregano leaves
Kosher salt and freshly ground black pepper
2 teaspoon cornstarch
1/4 cup cold water
2 tablespoons chopped fresh parsley leaves.
Adjust oven rack to lower middle position and preheat oven to 225 degrees F. Heat butter in a small saucepan over medium-low heat until melted. Add onions and cook, stirring occasionally, until they are tender and just beginning to brown, about 10 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute. Remove from heat. Heat oil in a Dutch oven on high heat until shimmering. Sear pork cubes on all sides. Remove pork from the Dutch oven and add white wine. Lower heat to medium-low and cook for 1 minute, scraping up all the browned bits with a wooden spoon or stiff spatula. Return onions and pork to Dutch oven, then add tomatoes, chicken stock, bay leaf, cilantro, oregano, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Stir well. Bring to a boil, cover, and transfer to the oven. Cook until pork is completely tender, about 3 hours. Alternatively, transfer mixture to a slow cooker and cook on low heat for 6 to 8 hours . Remove from oven. Set the Dutch oven on the stove over medium heat . Stir together cornstarch and cold water in a cup until completely mixed. Pour cornstarch into stew and cook, stirring constantly, until the liquid in the stew has thickened, about 5 minutes. Stir half of parsley into stew, sprinkle with remaining parsley, and serve.