Pork Stew with Cipollini, Mushrooms, and Chestnuts |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
4 cups fat-free, less-sodium chicken broth |
1 1/2 ounces dried mushroom medley |
cooking spray |
1 pound cipollini onions, peeled |
5 garlic cloves, minced |
1/3 cup all-purpose flour |
2 pounds boneless boston butt pork roast, trimmed and cut into bite-sized pieces |
2 teaspoons olive oil |
3/4 teaspoon salt, divided |
1/2 teaspoon black pepper, divided |
1 cup dry white wine |
2 teaspoons dried rubbed sage |
1 1/2 cups (1-inch) slices carrot |
1 cup coarsely chopped bottled chestnuts |
Directions:
1. Bring broth and mushrooms to a boil in a medium saucepan. Remove from heat; cover and let stand 20 minutes or until tender. Drain mushrooms in a colander over a bowl, reserving broth.
2. Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add onions; sauté 6 minutes or until lightly browned. Add garlic; sauté 1 minute. Spoon onion mixture into a large bowl.
3. Place flour in a shallow bowl or pie plate. Dredge pork in flour, shaking off excess. Heat oil in pan over medium-high heat. Add half of pork mixture; sprinkle with 1/8 teaspoon salt and 1/8 teaspoon pepper. Cook 6 minutes, browning on all sides. Add pork to onion mixture. Repeat procedure with remaining pork mixture, 1/8 teaspoon salt, and 1/8 teaspoon pepper.
4. Add wine to pan, scraping pan to loosen browned bits. Stir in reserved broth, pork mixture, and sage; bring to a boil. Cover, reduce heat, and simmer 40 minutes or until pork is almost tender.
5. Stir in carrot. Simmer, uncovered, 20 minutes. Stir in mushrooms, 1/2 teaspoon salt, 1/4 teaspoon pepper, and chestnuts; simmer 10 minutes.
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