Pork Stew with Pearl Onions, Green Olives, and Figs

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.

Yield: 6 servings (serving size: about 1 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 372
  • Calories from fat: 28%
  • Fat: 11.4g
  • Saturated fat: 3.3g
  • Monounsaturated fat: 5.8g
  • Polyunsaturated fat: 1.3g
  • Protein: 26.4g
  • Carbohydrate: 35.7g
  • Fiber: 5g
  • Cholesterol: 76mg
  • Iron: 2.6mg
  • Sodium: 776mg
  • Calcium: 88mg


  • 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)


  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.
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