Greek Drunken Pork Stew in Red Wine Recipe

• servings: 4 servings
• total time: 3 hours

Ingredients

1 1/2 pounds boneless pork shoulder, cut into 1-inch chunks

Kosher salt

Black pepper

2 tablespoons Dijon mustard

2 tablespoons olive oil, divided

1 medium onion, diced (about 1 1/2 cups)

3 cloves garlic, minced (about 1 tablespoon)

1 cup red wine

1 cup tomato juice

1/2 teaspoon ground cayenne pepper

1/2 teaspoon dried oregano

1/4 teaspoon ground nutmeg

2 bay leaves

2 cups cooked rice or orzo

Directions

Adjust oven rack to lower-middle position and preheat oven to 275°F (140°C). Season meat generously with salt and pepper and toss with mustard to coat. Heat oil in Dutch oven over high heat until shimmering, add meat and sear it on all sides until well browned, about 8 minutes total. When meat is nearly finished browning, reduce heat to medium, and push meat off to the sides of the pan. Add onion and garlic to the center of the pan. Sauté until onions and garlic start softening and become translucent, about 4 minutes.

Add red wine, raise heat to medium-high and scrape browned bits from the bottom of the pan using a wooden spoon. Bring to a boil and simmer for 1 minute before adding tomato juice, cayenne, oregano, nutmeg, and bay leaves. Stir to combine and season with salt and pepper, as needed.

Return to a boil. Then, cover and transfer to the oven to cook until fork-tender, about 4 hours. When meat is tender, remove from the oven, discard bay leaves and serve immediately with rice or orzo.

Notes

Increase liquids a bit to create mars sauce.

If using pork tenderloin, 2 to 2 1/2 hours is probably plenty

Yum

Nutrition

• Serving Size: Serves 4
• Calories: 563 kcal
• Total Fat: 32 g
• Saturated Fat: 10 g
• Unsaturated Fat: 0 g
• Cholesterol: 110 mg
• Sodium: 1231 mg
• Total Carbohydrate: 30 g
• Dietary Fiber: 2 g
• Total Sugars: 3 g
• Protein: 33 g