KitchenMagician's Recipe

PORK - ITALIAN MUSHROOM STEW

Category: Pork Casseroles

Makes 6 servings.

3 lb. boneless pork shoulder, cut into 1-inch cubes
1/3 c. all-purpose flour
2 tsp. Italian herb seasoning
1/2 tsp salt
1/2 tsp pepper
3 T. vegetable oil
2 onions, chopped
4 cloves garlic, minced
2 c. pearl onions, peeled
1 1/2 c. chicken stock
1 c. dry white wine
1 bay leaf
4 c. button mushrooms, trimmed
1/2 c. frozen peas

Preheat oven to 350F.
Sift together flour and half each of the Italian herb seasoning, salt and pepper; add pork, in batches, and toss to coat. Reserve any leftover flour mixture.
In large Dutch oven, heat oil over medium-high heat; brown pork in batches; transfer to plate.
Drain any fat from pan and reduce heat to medium; cook chopped onions and garlic; season with remaining Italian herb seasoning, salt and pepper, stirring occasionally, until onions are softened, about 5 minutes.
Stir in pearl onions and reserved flour mixture; cook, stirring occasionally, for 5 minutes.
Add chicken stock, white wine and bay leaf; bring to boil, scraping up any brown bits from bottom of pan.
Return pork and any accumulated juices to pan.
Cover and cook over medium-low heat, or in oven, until pork is tender, about 1 hour.
Stir in mushrooms and peas; cook, uncovered, until mushrooms are tender and sauce is slightly thickened, about 15 minutes; discard bay leaf.