KitchenMagician's Recipe

PORK - MINT MUSHROOM STEW

Category: Pork Casseroles

Makes 6 servings.

1 T. pickling spices
1 bay leaf
2 lb pork shoulder
salt and pepper
2 T. olive oil
1 onion, sliced
2 stalks celery, chopped
2 c. quartered mushrooms
2 cloves garlic, minced
1/2 c. tomato paste
1 c. dry red wine
1 28-oz. can stewed tomatoes
2 T. finely chopped fresh mint
2 T. chopped fresh parsley

Cut 5-inch double-thickness square of cheesecloth.
Place pickling spices and bay leaf in centre; tie with string into bundle. Set aside.
Trim and cut pork into 1-inch cubes; toss with salt and pepper.
In large skillet, heat olive oil over medium-high heat; brown pork, in batches. Remove to plate.
Drain any fat from pan; add onion, celery, mushrooms and garlic.
Sauté over medium heat, stirring occasionally, until softened, about 5 minutes.
Add tomato paste; cook, stirring, for 2 minutes; stir in wine and tomatoes, breaking up tomatoes with spoon; pour into slow-cooker.
Add pork and any accumulated juices and spice bundle.
Cover and cook on Low until tender, 6 to 8 hours.
Discard spice bundle. Stir in mint; sprinkle with parsley.