Pork Stew with Gremolata

Pork Stew with Gremolata
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2 users rated this recipe an average rating of 3.0
Makes:
4 servings
Prep:
25 mins
Cook:
7 hrs to 8 mins (low) or 3 1/2 to 4 hours (high)
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Pork Stew with Gremolata

Ingredients
1 1/2
pounds boneless pork shoulder roast
1
tablespoon olive oil
1
14 1/2 ounce can diced tomatoes, undrained
1
14 ounce can beef broth
1
large onion, cut into thin wedges
1
cup sliced carrots (2 medium)
1/2
cup sliced celery (1 stalk)
1/2
cup dry white wine
1
tablespoon quick-cooking tapioca, crushed
2
1/2
teaspoon dried thyme, crushed
1/4
teaspoon salt
1/8
teaspoon ground black pepper
2
cups hot cooked orzo pasta (rosamarina) or rice
 
Gremolata

Directions

  1. Trim fat from meat. Cut meat into 1-inch pieces. In a large skillet, cook meat, half at a time, in hot oil over medium heat until brown. Drain off fat. Transfer meat to a 3 1/2- or 4-quart slow cooker. Stir in undrained tomatoes, broth, onion, carrots, celery, wine, tapioca, garlic, thyme, salt, and pepper.
  2. Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours.
  3. Serve over hot cooked orzo. Sprinkle each serving with Gremolata.

Gremolata

Ingredients

1/4
cup snipped fresh Italian (flat-leaf) parsley
4

Directions

  1. In a small bowl, stir together parsley, lemon peel, and garlic.

Nutrition Facts

(Pork Stew with Gremolata)
    Per serving:
  • 530 kcal cal.,
  • 14 g fat
  • (4 g sat. fat,
  • 2 g polyunsaturated fat,
  • 7 g monounsatured fat),
  • 107 mg chol.,
  • 805 mg sodium,
  • 49 g carb.,
  • 4 g fiber,
  • 8 g sugar,
  • 44 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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