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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
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.
This richly-flavored stew is redolent of autumn. The coffee, red wine vinegar and ale give the stew a backbone of assertive flavors.
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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