Rosemary and Lemon Pork Stew

READY IN: 1hr 50mins
ClareVH
Recipe by EdsGirlAngie

This rich stew uses typical Portuguese seasonings and ingredients such as dry wine (vinho seco), paprika, and lemon. The meat is oh-so-tender, and the dish is very no-fuss. Serve with rice and/or lots of traditional Portuguese cornmeal bread.

Top Review by IAteMyGluestick

I did not care for this recipe much. Although I agree that it is easy to prepare and the meat is very tender, the wine was entirely too overpowering and could stand to be diluted a little. I used dry white wine, as directed. It was served over rice and I thickened it just a tad, but no where near enough to change the flavor. The spices together would have been great if the wine was not so strong. I may decide to try again, I will use half wine and half water, because, like I said it was easy and the meat was very tender.

Ingredients Nutrition

Directions

  1. Toss the pork cubes in flour, salt, pepper and paprika, and in a large saucepan, brown them in the olive oil
  2. Add portabella mushrooms and sliced onion and saute for 5 more minutes
  3. Stir in the wine, basil, coriander and rosemary, scraping up any browned bits on the bottom of the pan
  4. Cover stew and cook over low heat for an hour; uncover and cook for another 15 minutes or until liquid thickens up a little
  5. Just before serving, stir in the fresh lemon juice; garnish with fresh parsley or cilantro

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