Italian Pork Stew Recipe

Italian Pork Stew Recipe photo by Taste of Home

Read reviews (13)

Rate recipe

"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

[X]

Rate Italian Pork Stew Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Italian Pork Stew Recipe

Prep: 30 min. Cook: 1-3/4 hours

Yield: 8 Servings

30 105 135

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 30-60 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