Yield: 5 servings
|2 pounds||Pork boneless shoulder|
|1 cup||Dry white wine|
|1 tablespoon||Ground coriander|
|1 pounds||New potatoes, cut into halve|
|8 ounces||Mushrooms, cut into halves|
Trim fat from pork. Cut pork into 1-inch cubes. Heat oil in Dutch oven until hot. Cook pork over medium heat, stirring occasionally, until all liquid is evaporated and pork is brown, about 25 minutes. Drain fat. Stir in wine, coriander, salt and pepper. Heat to boiling.
Reduce heat. Cover and simmer 45 minutes. Stir in potatoes and mushrooms. Heat to boiling. Reduce heat. Cover and simmer until pork and potatoes are tender, 15 to 20 minutes.