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Pork Stew with Cipollini, Mushrooms, and Chestnuts

Photo: Jan Smith
Yield 8 servings (serving size: about 1 cup)

Ingredients

  • 4 cups fat-free, less-sodium chicken broth
  • 1 1/2 ounces dried mushroom medley
  • Cooking spray
  • 1 pound cipollini onions, peeled
  • 5 garlic cloves, minced
  • 1/3 cup all-purpose flour
  • 2 pounds boneless Boston butt pork roast, trimmed and cut into bite-sized pieces
  • 2 teaspoons olive oil
  • 3/4 teaspoon salt, divided
  • 1/2 teaspoon black pepper, divided
  • 1 cup dry white wine
  • 2 teaspoons dried rubbed sage
  • 1 1/2 cups (1-inch) slices carrot
  • 1 cup coarsely chopped bottled chestnuts

Nutrition Information

  • calories 276
  • caloriesfromfat 26 %
  • fat 8.1 g
  • satfat 2.4 g
  • monofat 3.9 g
  • polyfat 1 g
  • protein 23.9 g
  • carbohydrate 26.2 g
  • fiber 4 g
  • cholesterol 63 mg
  • iron 3.3 mg
  • sodium 520 mg
  • calcium 54 mg

How to Make It

  1. Bring broth and mushrooms to a boil in a medium saucepan. Remove from heat; cover and let stand 20 minutes or until tender. Drain mushrooms in a colander over a bowl, reserving broth.

  2. Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add onions; sauté 6 minutes or until lightly browned. Add garlic; sauté 1 minute. Spoon onion mixture into a large bowl.

  3. Place flour in a shallow bowl or pie plate. Dredge pork in flour, shaking off excess. Heat oil in pan over medium-high heat. Add half of pork mixture; sprinkle with 1/8 teaspoon salt and 1/8 teaspoon pepper. Cook 6 minutes, browning on all sides. Add pork to onion mixture. Repeat procedure with remaining pork mixture, 1/8 teaspoon salt, and 1/8 teaspoon pepper.

  4. Add wine to pan, scraping pan to loosen browned bits. Stir in reserved broth, pork mixture, and sage; bring to a boil. Cover, reduce heat, and simmer 40 minutes or until pork is almost tender.

  5. Stir in carrot. Simmer, uncovered, 20 minutes. Stir in mushrooms, 1/2 teaspoon salt, 1/4 teaspoon pepper, and chestnuts; simmer 10 minutes.