Savory Pork Stew
Ingredients:
- 2 lbs pork shoulder, cut into bite-sized pieces
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 garlic cloves, minced
- 3 carrots, sliced
- 2 celery stalks, sliced
- 4 potatoes, peeled and diced
- 1 cup mushrooms, sliced
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 4 cups chicken broth
- 2 pork or chicken stock cubes
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions:
- Prepare the Ingredients:
- Cut the pork shoulder into bite-sized pieces.
- Chop the onion and mince the garlic.
- Slice the carrots and celery.
- Peel and dice the potatoes.
- Slice the mushrooms.
- Trim and cut the green beans.
- Sear the Pork:
- In a large pot or Dutch oven, heat the olive oil over medium-high heat.
- Add the pork pieces and sear until they are browned on all sides. Remove the pork and set it aside.
- Sauté the Vegetables:
- In the same pot, add the chopped onion and minced garlic. Sauté until the onion becomes translucent.
- Add the sliced carrots, celery, potatoes, and mushrooms. Cook for about 5 minutes, stirring occasionally.
- Add the Broth and Spices:
- Pour in the chicken broth and add the stock cubes, stirring until they dissolve.
- Add the bay leaf, dried thyme, dried rosemary, paprika, salt, and pepper.
- Simmer the Stew:
- Return the seared pork to the pot.
- Bring the stew to a boil, then reduce the heat to low and let it simmer for about 45 minutes, or until the vegetables are tender and the pork is cooked through.
- Add the Green Beans:
- Add the green beans to the pot.
- Continue to simmer for another 10 minutes, until the green beans are tender but still bright green.
- Finish and Serve:
- Remove the bay leaf from the stew.
- Taste and adjust the seasoning with salt and pepper if needed.
- Garnish with freshly chopped parsley.
- Enjoy:
- Serve the pork stew hot, with a side of crusty bread or over a bed of rice if desired.
