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.

Joanne Weir
Recipe by Cooking Light August 2004

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Recipe Summary

Yield:
6 servings (serving size: about 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

372 calories; calories from fat 28%; fat 11.4g; saturated fat 3.3g; mono fat 5.8g; poly fat 1.3g; protein 26.4g; carbohydrates 35.7g; fiber 5g; cholesterol 76mg; iron 2.6mg; sodium 776mg; calcium 88mg.
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