Email to Filus1217      

Italian Pork Stew

Source of Recipe

.
Italian Pork Stew

Adapted from Tasteofhome.com
Exchanges
Yield: 8 servings (2 quarts)
Prep: 30 min Cook: 2-1/4 hours

"Don't skip the anchovy paste! It gives a good, salty flavor, but doesn't taste fishy at all. Add a salad and crusty bread for an incredible meal." Lynne German, Cumming, GA

Ingredients:
2/3 cup all-purpose flour
2 pounds boneless pork loin, cut into 1-inch pieces
4 tablespoons olive oil, divided
1 large onion, chopped
5 garlic cloves, crushed
1 can (28 ounces) diced tomatoes, undrained
1 cup dry red wine or beef broth
3 bay leaves
1 cinnamon stick (3 inches)
1 tablespoon tomato paste
1 tablespoon red wine vinegar
1 teaspoon anchovy paste
1 teaspoon each dried oregano, basil and sage leaves
1/8 teaspoon salt
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon pepper
1/4 cup minced fresh parsley

Hot cooked bow tie pasta; 'optional'
Grated Parmesan cheese ; 'optional'

Directions:
Place flour in a large resealable plastic bag. Add pork, a few pieces at a time, and shake to coat. In a Dutch oven, brown pork in 3 tablespoons oil in batches. Remove and keep warm.

In the same pan, saute onion in remaining oil until crisp-tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, wine, bay leaves, cinnamon, tomato paste, vinegar, anchovy paste, herbs, salt, pepper flakes, pepper and pork; bring to a boil.

Reduce heat; cover and simmer for 1-1/2 hours, stirring occasionally. Stir in parsley. Cover and cook 30-40 minutes longer or until meat is tender. Skim fat; discard bay leaves and cinnamon.

Serve with pasta; sprinkle with cheese.

Freeze option: Place individual portions of cooled stew in freezer containers and freeze. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.

1 cup (calculated without pasta and cheese) equals: 256 calories, 12 g fat (3 g saturated fat), 59 mg cholesterol, 284 mg sodium, 12 g carbohydrate, 2 g fiber, 24 g protein.++++ Diabetic Exchanges: 3 lean meat, 1 vegetable, 1 fat.