Pork Stew with Cipollini, Mushrooms, and Chestnuts

Pork Stew with Cipollini, Mushrooms, and Chestnuts Recipe
Photo: Jan Smith

Yield:

8 servings (serving size: about 1 cup)

Recipe from

Nutritional 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

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

Preparation

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.

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.

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.

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.

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

Note:

Jeanne Kelley,

January 2006
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