ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Pork Stew with Pearl Onions, Green Olives, and Figs

Yield 6 servings (serving size: about 1 cup)
Green figs, such as Kadota, hold up better when cooked than darker-skinned varieties. You could also make this stew with boneless, skinless chicken thighs in place of the pork.

Ingredients

  • 2 teaspoons olive oil
  • 2 cups finely chopped onion
  • 1 cup chopped carrot
  • 2 1/2 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 pounds boneless Boston butt pork roast, trimmed and cut into bite-sized pieces
  • 3 cups fat-free, less-sodium chicken broth
  • 1 1/2 cups frozen pearl onions (about 7 ounces)
  • 1 cup dry white wine
  • 1 tablespoon chopped fresh parsley
  • 1 teaspoon chopped fresh oregano
  • 1/2 teaspoon chopped fresh thyme
  • 2 bay leaves
  • 1/2 cup pitted green olives
  • 12 medium light-skinned fresh figs, halved (such as Kadota, Adriatic, or Panachee; about 1 1/4 pounds)

Nutrition Information

  • calories 372
  • caloriesfromfat 28 %
  • fat 11.4 g
  • satfat 3.3 g
  • monofat 5.8 g
  • polyfat 1.3 g
  • protein 26.4 g
  • carbohydrate 35.7 g
  • fiber 5 g
  • cholesterol 76 mg
  • iron 2.6 mg
  • sodium 776 mg
  • calcium 88 mg

How to Make It

  1. Heat olive oil in a Dutch oven over medium-high heat. Add chopped onion and carrot; sauté 5 minutes or until tender. Remove from pan; set aside.

  2. Combine flour, salt, and pepper in a large zip-top plastic bag. Add pork; seal and shake to coat. Add pork mixture to pan; cook 10 minutes, browning on all sides. Return carrot mixture to pan. Add broth and next 6 ingredients (through bay leaves); bring to a boil. Cover, reduce heat, and simmer 45 minutes. Stir in olives and figs; cook 15 minutes or until pork is tender. Remove and discard bay leaves.