Southern Living

Photo: Hector Sanchez; Styling: Buffy Hargett Miller

This flavorful Southern stew is made with pork and a vegetable mixture. Serve hot with cheese grits. 

Makes 4 to 6 servings


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1 1/2 teaspoons onion powder
1 1/2 teaspoons garlic powder
1 1/2 teaspoons ground red pepper
1 teaspoon kosher salt
1 teaspoon white pepper
1 teaspoon paprika
1 teaspoon freshly ground black pepper
1/2 teaspoon dry mustard
1/2 teaspoon dried thyme
1/2 teaspoon gumbo filé
2 pounds pork (or veal) shoulder steaks, thinly sliced
1 cup all-purpose flour, divided
7 tablespoons vegetable oil
1 cup chopped yellow onion
1 cup chopped celery
1 cup chopped green bell pepper
1 1/2 teaspoons minced garlic
4 bay leaves
3 cups beef or chicken broth
1/2 cup red wine
1 1/2 cups canned whole tomatoes, drained and chopped
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme
Hot cooked cheese grits


Hands-on: 40 Minutes
Total: 1 Hour, 20 Minutes

1. Stir together all Seasoning Mix ingredients in a small bowl. Sprinkle about 2 tsp. Seasoning Mix on both sides of pork slices. In a jelly-roll pan, stir together 1/2 cup flour and 1 tsp. Seasoning Mix. Dredge pork in flour mixture, shaking off excess.

2. Heat oil in a large skillet over medium-high heat. Add pork, and fry about 2 minutes on each side or until golden brown. Transfer pork to a plate, reserving drippings in skillet.

3. Sprinkle remaining 1/2 cup flour over drippings. Cook over high heat, whisking constantly, about 3 minutes or until roux is medium brown. Immediately add onion, celery, bell pepper, and garlic, and stir with a wooden spoon until well blended. Add bay leaves and another 2 tsp. Seasoning Mix. Continue cooking, stirring constantly, about 5 minutes.

4. Bring broth to a boil in a medium saucepan, and add to vegetable mixture, stirring until well incorporated. Add wine, next 3 ingredients, and pork, and bring to a boil over high heat. Reduce heat to low, and cook, stirring occasionally, 40 minutes. Midway through, taste to check seasoning. You'll have some Seasoning Mix left over; feel free to add more. Serve hot with cheese grits.

Created date

August 2015