Greek Drunken Pork Stew In Red Wine Recipes
GREEK DRUNKEN PORK STEW IN RED WINE RECIPE
In this land of beef-eaters, pork stews don't get enough love. This one is an adaptation of a Greek pork and wine stew that I read in Vefa's Kitchen. Chunks of pork shoulder are slow-simmered in wine until meltingly tender and packed with flavor.
Provided by Jennifer Olvera
Categories Entree Mains Soups and Stews
Time 3h
Yield 4
Number Of Ingredients 14
Steps:
- Adjust oven rack to lower-middle position and preheat oven to 275°F. Season meat generously with salt and pepper and toss with mustard to coat. Heat oil in Dutch oven over high heat until shimmering, add the meat and sear it on all sides until well browned, about 8 minutes total. When meat is nearly finished browning, reduce heat to medium, and push meat off to the sides of the pan. Add onion and garlic to the center of the pan. Sauté until onions and garlic start soften and become translucent, about 4 minutes.
- Add red wine, raise heat to medium-high and scrape browned bits from the bottom of the pan using a wooden spoon. Bring to a boil and simmer for 1 minute before adding tomato juice, cayenne, oregano, nutmeg and bay leaves. Stir to combine and season with salt and pepper, as needed.
- Return to a boil. Then, cover and transfer to the oven to cook until fork-tender, about 4 hours. When meat is tender, remove from the oven, discard bay leaves and serve immediately with rice or orzo.
Nutrition Facts : Calories 665 kcal, Carbohydrate 29 g, Cholesterol 146 mg, Fiber 2 g, Protein 43 g, SaturatedFat 13 g, Sodium 1259 mg, Sugar 3 g, Fat 40 g, ServingSize Serves 4, UnsaturatedFat 0 g
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