Fall-Apart Pork Stew
Serves: 2
Ashlynn O'Reilly
1 January 1970
Based on User reviews:
44
Spice
43
Sweetness
51
Sourness
38
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
2 tbsps
Onion Powder1 tbsp
Parsley (chopped fresh)1 tsp
Garlic Powder1.5 tbsps
Seasoned Salt1.5 tbsps
Ground Black Pepper1 tsp
Marjoram (dried)1 tsp
Ground Cinnamon1 tsp
Ground Nutmeg1 cup
Olive Oil2 tbsps
All-Purpose Flour1 cup
Butter2 stalks
Celery (chopped)450 g
Mushroom (fresh, sliced)1.5 cups
Beef Broth1
SaltDirections:
1
Toss together the onion powder, parsley, 1 tablespoon garlic powder, seasoned salt, 1 1/2 tablespoons black pepper, marjoram, cinnamon, and nutmeg in a large, resealable plastic bag
2
Add the cubed pork, toss until well coated, then seal, and refrigerate overnight
3
Preheat oven to 250 degrees F (120 degrees C)
4
Line a 9x9 inch baking dish with half of the spinach leaves
5
Pack the marinated pork into the baking dish, and cover with the remaining spinach leaves
6
Cover the pan with aluminum foil, and bake in the preheated oven for 3 hours, or until the pork is tender
7
Heat the olive oil in a large pot over medium heat
8
Whisk in the flour, and cook for 15 minutes, stirring frequently until the flour has toasted
9
Scrape into a heatproof dish, and set aside
10
Melt the butter in the pot, and stir in the onions and celery
11
Cook and stir until the onion has softened and turned translucent, about 10 minutes
12
Add the mushrooms, and cook until tender; stir the flour mixture back into the pot to coat the vegetables
13
Pour in the beef broth, stewed tomatoes, cooked pork and spinach, bay leaves, red pepper flakes, and 1 teaspoon garlic powder
14
Simmer 1 1/2 hours
15
Stir in the butter beans, yellow squash, and zucchini
16
Simmer 30 minutes until the vegetables are tender
17
Season to taste with salt and pepper before serving