Many classic stews call for beef broth and red wine to flavor the gravy. In this “white meat” stew, white wine and chicken broth do a delicious job.
Orange-Scented Pork & Veggie Stew
- 2½ lb boneless pork shoulder, cut into 2-inch cubes
- Salt and freshly ground black pepper, to taste
- 2 Tbsp olive oil, or more if needed
- 2 cup diced (¼ inch) onions
- 1 Tbsp finely minced garlic
- 2 cup (drained and chopped) peeled Italian plum tomatoes, from about one 28- oz can
- 1 Tbsp dark-brown sugar
- Zest of 1 orange, removed in 1 long strip with a sharp paring knife
- 3 cup chicken broth
- 1 cup dry white wine
- 4 carrots, halved lengthwise, then cut into 1-inch lengths and cooked for 3 minutes,, then cut into 1-inch lengths and cooked for 3 minutes
- 4 Tbsp chopped fresh mint leaves
- Noodles, for serving
Season pork generously with salt and pepper.
Place the olive oil in a large Dutch oven over medium-high heat and brown the pork in batches, about 6 minutes per batch. Remove to a bowl and set aside.
Reduce the heat to low, adding more oil as needed, and cook the onions and garlic until wilted, about 10 minutes, stirring occasionally.
Add the tomatoes, sugar, orange zest, chicken broth and white wine. Return pork to the pot and bring to a boil over high heat. Reduce heat to medium-low and simmer, partially covered, for 1 hour. Stir in carrots and 2 tablespoons of the mint; season with salt and pepper. Cook, partially covered, until the pork is tender, about 15 minutes longer. Remove and discard orange zest. Sprinkle with the remaining 2 tablespoons of mint and serve over noodles.
Serves 6. Per serving (without noodles): 420 calories, 17g carbohydrate, 42g protein, 16g fat, 115mg cholesterol.