Hearty Pork Vegetable Stew
Courtesy of National Pork Board 6 Servings • 15 Min. Prep Time • 1 Hr. 20 Min. Cook Time • Fresh Baked Biscuits Tossed Salad Brownies & Ice Cream| Ingredients |
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| 2-3 lbs. pork shoulder, shank or pork butt, cut into 1-in. cubes |
| 2 Tbsp. olive oil |
| 1 large onion, chopped |
| 2 cloves garlic, crushed |
| 1/4 c. flour |
| 1/2 tsp. ground allspice |
| 1/2 tsp. black pepper |
| 1 (12 oz.) bottle ale or dark beer (room temperature) |
| 2 (14 1/2 oz.) cans beef broth |
| 3 Tbsp. red wine vinegar |
| 1/4 c. strong coffee |
| 2 carrots, sliced |
| 1 head fennel, cleaned and sliced |
| 4 russet potatoes, scrubbed and cubed |
| 1 red bell pepper, seeded and cubed |
Directions:
1. In large heavy pot with lid, heat oil over medium-high heat. Add pork cubes and brown about 6 minutes.
2. Stir in onion and garlic; sauté until onion is tender (about 4-5 minutes.)
3. Add flour, allspice, and black pepper. Cook, stirring constantly, 1-2 minutes.
4. Add ale, broth, vinegar and coffee. Bring to a boil, stirring to loosen browned bits from bottom of pan.
5. Cover and reduce heat. Simmer 30 minutes.
6. Stir in vegetables. Cover and continue to simmer 30 additional minutes, until vegetables are tender.
7. Adjust seasoning to taste.
* Recipe and photo courtesy of National Pork Board. For more recipes visit: www.PorkBeInspired.com
Wine Pairings:
Côtes du Rhône, Merlot, Malbec