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Italian Pork Stew Recipe

Italian Pork Stew Recipe photo by Taste of Home

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"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, Cumming, GA

This recipe is:

Diabetic Friendly

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Italian Pork Stew Recipe

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

Yield: 8 Servings

30 135 165

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

Place flour in a large resealable plastic bag. Add pork, a few pieces at a time, and shake to coat. In a Dutch oven, brown pork in 3 tablespoons oil in batches. Remove and keep warm.
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.
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.
Serve with pasta; sprinkle with cheese. Yield: 8 servings (2 quarts).

Nutritional Facts 1 cup (calculated without pasta and cheese) equals 256 calories, 12 g fat (3 g saturated fat), 59 mg cholesterol, 349 mg sodium, 12 g carbohydrate, 2 g fiber, 24 g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable, 1 fat.

Originally published as Italian Pork Stew in Taste of Home February/March 2010, p47

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

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Reviews for Italian Pork Stew

Italian Pork Stew

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Reviewed on Nov. 12, 2012 by shecooksalot

Everyone at home loved this! So hearty and delicious, the flavor was wonderful!!! I didn't have the parmesan and instead of the parsley, I used italian seasoning. Will be making again soon!!!!

Reviewed on Oct. 17, 2012 by faitheroo

This is a fall and winter staple in our house. Even my 7 year old loves it. Instead of serving it over pasta, I add a can of canellini beans or garbanzo beans during the last half hour of cooking.

Reviewed on Sep. 09, 2012 by naturelovertk

I've made this stew several times and realized that I have not written my review. It is simmering as I write! Excellent, just excellent!

Reviewed on Apr. 08, 2011 by Shelliebug

Great flavor!! I followed the recipe except I put it into the crock pot instead of simmering on the stove. I doubled it for our church pot luck and came home with only two small servings left.

Reviewed on Mar. 07, 2011 by krazeechristine

Excellent recipe. Next time I will serve with rice instead of pasta.

Reviewed on Feb. 06, 2011 by avidcookGA

I have made it several times as written with pork and love it. It is equally good with venison.

Reviewed on Nov. 03, 2010 by warmola

I made this for a recipe exchange and it has continued to be requested everytime I make something.

Reviewed on Jul. 15, 2010 by beccalynns

Made it just as written- it is fabulous!!! The cinnamon gives it a little extra "warmth."

Reviewed on Apr. 10, 2010 by megemred

Followed recipe, made no changes and it came out fabulous. Will definitely make it again.

Reviewed on Mar. 11, 2010 by seharwood

I added safron to this recipe & about 1/2 cup of red wine and it was great. I also served it with rice instead of the pasta.

Reviewed on Feb. 16, 2010 by pattyl1513

Very good recipe, I deleted the anchovy paste and cinnamon though...it didn't need it and the taste was wonderful.

Reviewed on Jan. 25, 2010 by sfacchini

super meal for cold winter evening! Substituted canned Italian Stewed tomatoes with the extra seasonings. Skipped the anchovy paste and used ketchup instead of the tomatoe paste..so yummy

Reviewed on Jan. 17, 2010 by redplover

Definitely a keeper. The only change is that I baked it in the oven at 325 degrees for about 2 hours instead of simmering on the stovetop. As usual, even better the next day!

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