Pork Stew with Pearl Onions, Green Olives, and Figs |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
Green figs, such as Kadota, hold up better when cooked than darker-skinned varieties. You could also make this stew with boneless, skinless chicken thighs in place of the pork. Ingredients:
2 teaspoons olive oil |
2 cups finely chopped onion |
1 cup chopped carrot |
2 1/2 tablespoons all-purpose flour |
1/2 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
2 pounds boneless boston butt pork roast, trimmed and cut into bite-sized pieces |
3 cups fat-free, less-sodium chicken broth |
1 1/2 cups frozen pearl onions (about 7 ounces) |
1 cup dry white wine |
1 tablespoon chopped fresh parsley |
1 teaspoon chopped fresh oregano |
1/2 teaspoon chopped fresh thyme |
2 bay leaves |
1/2 cup pitted green olives |
12 medium light-skinned fresh figs, halved (such as kadota, adriatic, or panachee; about 1 1/4 pounds) |
Directions:
1. Heat olive oil in a Dutch oven over medium-high heat. Add chopped onion and carrot; sauté 5 minutes or until tender. Remove from pan; set aside.
2. Combine flour, salt, and pepper in a large zip-top plastic bag. Add pork; seal and shake to coat. Add pork mixture to pan; cook 10 minutes, browning on all sides. Return carrot mixture to pan. Add broth and next 6 ingredients (through bay leaves); bring to a boil. Cover, reduce heat, and simmer 45 minutes. Stir in olives and figs; cook 15 minutes or until pork is tender. Remove and discard bay leaves.
|
|