Italian pork stew
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | large | Onion, chopped |
| 3 | Cloves garlic, minced | |
| ½ | cup | Ham, baked, chopped |
| 8 | ounces | Mushrooms, cut up |
| 2½ | pounds | Boneless pork, cubbed |
| 3 | tablespoons | Flour |
| 2 | teaspoons | Italian herb seasoning* |
| 2 | ounces | Can anchovy, drain, chop |
| 1 | Can tomatoes, crushed* | |
| 2 | tablespoons | Tomato paste |
| 2 | tablespoons | Dry red wine |
| Parsely, chopped | ||
Directions
*Do not drain can about 14½ oz. tomatoes. Can use dried herbs: ½ tsp EACH of basil, marjoram, oregano, and thyme. In a 3 quart or larger crockpot, combine onion, garlic, ham, and mushrooms. In a small paper bag, shake the meat with the flour and seasonings, then add to the cooker. Sprinkle any remaining flour over the anchovies and add them to the cooker. Pour in tomatoes. In a small bowl, mix tomato paste and wine; add to the cooker. Cover and cook at LOW setting until pork is very tender when pierced (8-10 hours). Skim and fat. Sprinkle with parsley. Source: "Sunset Crockery Cookbook" as printed in the Fresno Bee, Nov. 1994. Formatted for MM by Lynne (Kakeladi) Sammon, Visalia, CA