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Italian Pork Stew

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
  • Total Time
    Prep: 30 min. Cook: 2-1/4 hours
  • Makes
    8 servings (2 quarts)

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 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.
  • 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 stick.
  • 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.

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Reviews

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Average Rating:
  • panamag
    Jun 21, 2020

    Doesn't matter if is a cold day or hot day; I will eat this any time of the year. Took only one hour to cook, Delicious!!!!

  • Julianne
    May 30, 2020

    I love this recipe! Great flavor! Only adjustment I made was using a combo of fresh and dried herbs that I had on hand. Served it with pappardelle.

  • Pat
    Oct 9, 2018

    This is my favorite cold day stew! I get all sorts of praise for this stew. Wish I could takethe credit but I am grateful to the lady that submitted it.

  • Emproper
    Nov 21, 2015

    This is a little tangy and had too much cinnamon. I think the people in my house would prefer it without the vinegar and cinnamon. Hot sauce helped.

  • poppadude
    Jul 3, 2015

    Very Good!!!!!!

  • AvidcookGAtoCA
    Feb 11, 2015

    I have made this both ways - with wine and with beef broth several times. My coworkers prefer it with the wine, but since my husband likes it better with beef broth, that is how I make it most often. I was often asked to bring this to soup and salad days at work; since I am now retired, I am just making this for hubby and me.

  • justmbeth
    Mar 24, 2014

    Uniquely flavored pork dish. Enjoyed when we first made but wasn't as impressed with the leftovers.

  • luigimon
    Oct 27, 2013

    This is absolutely wonderful! The house smelled so good while it was simmering, and what heavenly flavor! This is going in my husband's "Favorites" TOH Recipe Box file! Made it as is, didn't change a thing!!!

  • starfire1020
    Dec 27, 2012

    No comment left

  • shecooksalot
    Nov 12, 2012

    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!!!!