Red wine, red peppers, and tomatoes join in this glorious Mediterranean mélange. Pasta or polenta would be welcome accompaniments. Prepare this stew up to three days ahead, refrigerate, and reheat to serve. You can also freeze it for up to a month.
3/4 teaspoon salt, divided
1/2 teaspoon black pepper, divided
2 pounds boneless pork shoulder (Boston butt), trimmed and cut into (2-inch) cubes
2 tablespoons canola oil, divided
2 tablespoons all-purpose flour
3 cups shiraz or other hearty red wine, divided
1 (14-ounce) can fat-free, less-sodium beef broth
3 tablespoons olive oil, divided
1 1/2 cups chopped onion
4 garlic cloves, chopped
3 pounds tomatoes, peeled, seeded, and cut in strips (about 4 1/2 cups)
3 sprigs fresh flat-leaf parsley
3 sprigs fresh thyme
1 bay leaf
2 red bell peppers, cut in thin strips
4 cups hot cooked rigatoni pasta
How to Make It
Preheat oven to 350°.
Combine 1/2 teaspoon salt and 1/4 teaspoon black pepper; sprinkle evenly over pork. Heat 1 tablespoon canola oil in a large Dutch oven over high heat. Add half of pork to pan; sauté 4 minutes, turning to brown on all sides. Remove pork from pan; keep warm. Repeat procedure with remaining 1 tablespoon canola oil and pork. Reduce heat to medium. Add flour to pan; sauté 1 minute or until flour browns, stirring constantly. Add 2 cups wine to pan; bring to a boil, scraping pan to loosen browned bits. Return pork to pan. Stir in broth; bring to a boil.
Cover and bake at 350° for 1 1/2 hours or until pork crushes easily between your finger and thumb, stirring occasionally. Cool slightly. Remove pork from broth mixture using a slotted spoon. Bring broth mixture to a boil over high heat; cook until reduced to 1 1/2 cups (about 15 minutes). Return pork to broth mixture, and cook for 2 minutes or until thoroughly heated.
Heat 1 1/2 tablespoons olive oil in large skillet over medium heat. Add chopped onion to pan; sauté 5 minutes or until starting to brown, stirring frequently. Stir in garlic, and sauté 1 minute. Add remaining 1/4 teaspoon salt, remaining 1/4 teaspoon black pepper, tomatoes, parsley sprigs, thyme sprigs, and bay leaf; bring to a simmer. Cook 30 minutes or until the mixture is thick, stirring occasionally.
Heat remaining 1 1/2 tablespoons olive oil in a large skillet over medium heat. Add bell peppers to pan; sauté 10 minutes or until wilted, stirring frequently. Increase heat to high. Add remaining 1 cup wine, and bring to a boil. Cook until reduced by half (about 7 minutes). Add tomato mixture to bell pepper mixture. Reduce heat, and simmer for 10 minutes or until thick, stirring occasionally. Discard parsley, thyme, and bay leaf. Stir sauce into pork mixture, and simmer an additional 10 minutes so flavors blend. Taste and adjust seasoning, if desired. Serve over pasta.
I really liked this recipe but as others said it is a lot of work. I would serve it over polenta (we used pasta and I didn't think that added to the dish).
I used canned high quality tomatoes and probably drained a bit too much of the liquid out but the local tomatoes in the dead of winter weren't worth buying.
I avoided one pot by putting the pork pieces back into the casserole dish after the liquid reduced, doing the tomatoes first in a skillet and then dumped them into the pork bowl. Then I wiped out the skillet and did the red bell peppers.
This was a pretty tasty dish, but when you consider the time and effort (and elbow grease to clean all the pots, pans and dishes you use!) I hardly think it is worth it. I've already tossed this recipe in the trash.
This recipe was a lot of work, and consumed a lot of expensive ingredients for a below-average taste. Additionally, the final 3 steps of the recipe should be performed concurrently while the pork is in the oven, but it was left to the reader to figure that out on your own. Would not go through the effort of making this one again.
This dish was tasty, not great. I would not make it again because it is so time-consuming. There are so many steps to the process and the result does not warrant the effort required. I served with noodles, and that worked well. I'll freeze leftovers for another day.
This was so good, worth the work. My picky family loved it. I didn't completly read the recipe and didn't relize I could start the tomato sauce and red pepper sauce while the pork was cooking so it took me a little longer. Next tiem it will go quicker. I can't wait to have it for lunch tomorrow.
This recipe is a Sunday afternoon kind of recipe. It was quite labor intensive and oh my word, LOTS of dirty dishes. The flavor was great, but I'm not sure it's one I'd repeat just because of the time it took.
I served it with pasta as suggested, but I think it would be better over the polenta or as a previous review suggested, mashed potatoes or egg noodles.
This meal was very tasty, but very labor intensive and sort of messy in the prep. That said, I will certainly try it again when it's my husband's night to clean the kitchen. The best thing about it was the sauce you end up with--I thought it would taste very wine-ish, but the blend of flavors is almost like a Swiss steak, except with pork flavoring. And I will serve almost anything over egg noodles, but I could also see this with mashed potatoes. This dish could be served to family, but I'm not too sure a stew is something I would consider for company.
Eat Well. Lose Weight. Live Healthy. Delicious and healthy recipes customized for you!