Pork Stew with Cipollini, Mushrooms, and Chestnuts

Pork Stew with Cipollini, Mushrooms, and Chestnuts
Photo by Jan Smith

Ingredients

  • 2 pounds boneless Boston butt pork roast, trimmed and cut into bite-sized pieces
  • 4 cups fat-free, less-sodium chicken broth
  • ¾ teaspoon salt, divided
  • ½ teaspoon black pepper, divided
  • 1/3 cup all-purpose flour
  • 1 pound cipollini onions, peeled
  • 5 garlic cloves, minced
  • + 7 more ingredients
    • 2 teaspoons olive oil
    • Cooking spray
    • 2 teaspoons dried rubbed sage
    • 1 cup dry white wine
    • 1 cup coarsely chopped bottled chestnuts
    • 1 ½ ounces dried mushroom medley
    • 1 ½ cups (1-inch) slices carrot

Bring broth and mushrooms to a boil in a medium saucepan. Remove from heat; cover and let stand 20 minutes or until tender. Drain mushrooms in a colander over a bowl, reserving broth. Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add onions; sauté 6 minutes or until ...

View full recipe at My Recipes

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