Italian Pork Stew

Total Time

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

Makes

8 servings (2 quarts)

Updated: Aug. 17, 2023
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
Italian Pork Stew Recipe photo by Taste of Home

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

  1. 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.
  2. 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, red pepper flakes, pepper and pork; bring to a boil.
  3. 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.
  4. Serve with pasta; sprinkle with Parmesan cheese.

Can you freeze Italian Pork Stew?

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.