Prep 20 mins
Cook 1 hr 30 mins
This is a very simple pork stew recipe that has lots of flavor, add in potatoes, small button mushrooms, carrots.. or whatever you want, it's a great starter recipe! You can really use any cut of pork that you want, I prefer the shoulder because it has the most flavor and is not dry. This tastes even better the following day! Serve this with hot cooked noodles and a crusty French baguette bread.
- 3 -4 tablespoons olive oil (more if needed)
- 3 lbs pork shoulder, cut into about 1-inch cubes
- 2 cups flour
- 1 tablespoon seasoning salt (can use white salt)
- 1 teaspoon black pepper (or to taste)
- 2 medium onions, chopped
- 2 tablespoons minced garlic
- 1 teaspoon dried chili pepper flakes (or to taste)
- 4 -5 tablespoons chopped fresh sage (or to taste)
- 1 cup dry white wine
- 3 cups chicken broth
- 1⁄4 cup tomato paste
- 1⁄2 teaspoon allspice
- salt and pepper
- Heat oil in a heavy Dutch oven over medium-high heat.
- In a bowl mix together the flour, seasoning salt and pepper.
- Coat the pork in the flour mixture then brown well on all sides in the oil (working in batches) then remove to a bowl.
- Add in the onion, garlic, sage and crushed pepper flakes; saute for about 8 minutes.
- Return the pork to the pot and any juices from the plate.
- Add in remaining ingredients (along with any other ingredients such as potatoes, carrots or any other veggies) mix to combine and season with salt and pepper.
- Simmer over medium heat until pork is very tender (about 1 - 1-1/2 hours).