AUTUMN PORK, VEGETABLE AND ALE STEW
Serves 6-8.
2 pounds pork shoulder, cut into 3/4-inch cubes 2 tablespoons olive oil 1 large onion, chopped 2 cloves garlic, crushed 1/4 cup flour 1/2 teaspoon ground allspice 1/2 teaspoon freshly ground black pepper 1 12-ounce bottles ale or dark beer (room temperature) 2 14 1/2-ounce cans beef broth 3 tablespoons red wine vinegar 1/4 cup strong coffee 2 carrots, pared and sliced 1 head fennel, cleaned and sliced 4 russet potatoes, scrubbed and cubed 1 red bell pepper, seeded and cut into cubes
Cooking Directions In large heavy pot with a lid, like a Dutch oven, heat oil over medium-high heat. Add pork cubes and sauté until browned, about 6 minutes; stir in onion and garlic, cook and stir for 4-5 minutes, until onion is tender. Add flour, allspice, pepper; cook, stirring constantly, for 1-2 minutes. Add ale, broth, vinegar and coffee. Bring to a boil, scrape bottom of pan to loosen any brown bits; cover and reduce heat. Simmer for 30 minutes; uncover and stir in vegetables. Cover and continue to simmer for 30 minutes more, until vegetables are tender. Taste and adjust seasoning, adding salt and pepper as desired.
Wine recommendation: Choose the same ale or dark beer used in the dish, or chill another “autumn”-bodied beer.
Serving Suggestions This richly-flavored stew is redolent of autumn. The coffee, red wine vinegar and ale give the stew a backbone of assertive flavors.
Nutrition Facts Calories 400 calories; Protein 32 grams; Fat 15 grams; Sodium 1040 milligrams; Cholesterol 90 milligrams; Saturated Fat 4 grams; Carbohydrates 31 grams; Fiber 4 grams Recipe courtesy of National Pork Board. For more information about The Other White Meat, visit TheOtherWhiteMeat.com
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