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.
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)
How to Make It
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.
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.
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