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JenHall

Pork Stew with Gremolata

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Ingredients

  • 1 1/2 pounds boneless pork shoulder roast
  • 1 tablespoon olive oil
  • 1 14 1/2ounce can diced tomatoes, undrained
  • 1 14 ounce can beef broth
  • 1 large onion, cut into thin wedges
  • 1 cup sliced carrots (2 medium)
  • 1/2 cup sliced celery (1 stalk)
  • 1/2 cup dry white wine
  • 1 tablespoon quick-cooking tapioca, crushed
  • 2 cloves garlic, minced
  • 1/2 teaspoon dried thyme, crushed
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 2 cups hot cooked orzo pasta (rosamarina) or rice
  • Gremolata

Details

Servings 4
Adapted from bhg.com

Preparation

Step 1

1. Trim fat from meat. Cut meat into 1-inch pieces. In a large skillet, cook meat, half at a time, in hot oil over medium heat until brown. Drain off fat. Transfer meat to a 3 1/2- or 4-quart slow cooker. Stir in undrained tomatoes, broth, onion, carrots, celery, wine, tapioca, garlic, thyme, salt, and pepper.

2. Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours.

3. Serve over hot cooked orzo. Sprinkle each serving with Gremolata.





Gremolata




Ingredients1/4 cup snipped fresh Italian (flat-leaf) parsley
2 teaspoons finely shredded lemon peel
4 cloves garlic, minced

Directions
1. In a small bowl, stir together parsley, lemon peel, and garlic.




Nutrition Facts (Pork Stew with Gremolata) Servings Per Recipe 4,
cal. (kcal) 530,
Fat, total (g) 14,
chol. (mg) 107,
sat. fat (g) 4,
carb. (g) 49,
Monosaturated fat (g) 7,
Polyunsaturated fat (g) 2,
fiber (g) 4,
sugar (g) 8,
pro. (g) 44,
vit. A (IU) 49,
vit. C (mg) 25,
Thiamin (mg) 1,
Riboflavin (mg) 1,
Niacin (mg) 10,
Pyridoxine (Vit. B6) (mg) 1,
Folate (µg) 97,
Cobalamin (Vit. B12) (µg) 1,
sodium (mg) 805,
Potassium (mg) 942,
calcium (mg) 111,
iron (mg) 4,
Percent Daily Values are based on a 2,000 calorie diet

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