Pork Shoulder Stew
Braised, Pork
Ingredients
2 lbs. 907 grams Pork Shoulder Meat, very lean
½ lb. 227 grams Bacon, sliced
2 cups 240 grams Onion minced
2 tablespoons 5 grams mixed Thyme and Rosemary (if using dried, use ½)
2 cups 200 grams Mushrooms, cut into quarters
2 tablespoons 12 grams Garlic chopped
1 ½ cups 225 grams Celery, medium dice
½ cup 120 ml Marsala, Port, or Madeira Wine (optional)
2 cups 320 grams Bell Peppers, large dice
1 Jalapeno Pepper diced very small (optional)
1 can of 28 ounces 794 grams Tomatoes peeled and crushed
2 to 4 cups 480 ml to 960 ml Beef Stock (add enough stock to cover all ingredients)
Directions
In a Fry Pan over medium heat, add about 1 tablespoon of olive oil. Add the bacon and sauté for a couple of minutes.
Add the pork shoulder, salt, and pepper, and sauté until the meat is golden brown on all sides.
In a Dutch Oven, heat a couple of tablespoons of olive oil. When hot, add the onion and sauté until golden brown.
Add the herbs, mushrooms, sprinkle salt on top of the mushrooms, and sauté for a few minutes.
Add the garlic and when it becomes fragrant, add the bell pepper, celery, Wine, tomatoes, jalapeno, and stock.
Bring the pot to a boil and reduce the heat to very low. Let it cook for about 1 to 1 ½ hours or until the meat is tender. (Mix every 15/20 minutes to make sure it does not stick in the bottom).
If the consistency is too liquid for your liking, you'll need to add a thickener. You can certainly add some cornstarch, or a cooked roux, or if you add raw flour, be sure to cook it for at least another 15/20 minutes. However, be careful while it is cooking to constantly mix, otherwise, the flour will stick to the bottom!
Adjust the seasoning and serve with polenta, mashed potatoes, rice, or pasta.