Trieste Pork Stew
Warm up your kitchen with the comforting flavors of Trieste Pork Stew, a hearty one-pot meal inspired by the rustic cuisine of Northern Italy. Tender chunks of pork shoulder are browned to perfection and slow-simmered alongside a medley of fresh vegetables, russet potatoes, and aromatic herbs in a rich tomato and white wine broth. This soul-satisfying stew boasts deep layers of flavor, thanks to simple yet essential techniques like deglazing the pot and caramelizing tomato paste. Ready in just over two hours, this dish is perfect for cozy family dinners or special gatherings. Serve it with crusty bread or creamy polenta to soak up every drop of the savory broth. Discover how this flavorful pork stew can bring a touch of old-world charm to your table!
Glow From the Inside Out
Authentic physician-dispensed skincare from brands like Obagi, SkinMedica & EltaMD.
Trusted by dermatologists, loved by your skin
Recipe Information
Ingredients
- 2 pounds pork shoulder
- 3 tablespoons olive oil
- 1 medium onion, chopped
- 3 medium carrots, sliced
- 2 stalks celery stalks, chopped
- 3 cloves garlic, minced
- 3 large russet potatoes, peeled and cubed
- 2 tablespoons tomato paste
- 1 cup dry white wine
- 4 cups chicken stock
- 2 pieces bay leaves
- 1 teaspoon dried thyme
- 2 teaspoons kosher salt
- 0.5 teaspoon black pepper, freshly ground
- 2 tablespoons fresh parsley, chopped
Instructions
Cut the pork shoulder into 1-inch cubes, trimming away excess fat.
In a large heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat.
Season the pork cubes lightly with salt and pepper, then brown them in batches in the hot oil. Remove and set aside.
Add the chopped onion, sliced carrots, and chopped celery to the pot. Sauté for 5 minutes, or until softened.
Stir in the minced garlic and cook for another 1 minute until fragrant.
Mix in the tomato paste and cook for 2 minutes, stirring frequently to coat the vegetables and build flavor.
Deglaze the pot by pouring in the dry white wine. Scrape up any browned bits from the bottom of the pot and let the wine simmer for about 3 minutes.
Add the chicken stock, bay leaves, thyme, browned pork, and cubed potatoes to the pot. Stir well to combine.
Season the stew with kosher salt and freshly ground black pepper. Bring the mixture to a boil.
Reduce the heat to low, cover the pot, and let the stew simmer gently for 1.5 to 2 hours, stirring occasionally, until the pork is tender and the potatoes are cooked through.
Taste and adjust the seasoning with additional salt and pepper, if needed.
Before serving, remove the bay leaves and discard them.
Garnish the stew with freshly chopped parsley and serve warm with crusty bread or polenta on the side.
Nutrition Facts
Calories |
697 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.7 g | 51% | |
| Saturated Fat | 11.8 g | 59% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 427 mg | 19% | |
| Total Carbohydrate | 41.1 g | 15% | |
| Dietary Fiber | 4.9 g | 17% | |
| Total Sugars | 6.3 g | ||
| Protein | 40.4 g | 81% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 81 mg | 6% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 1423 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
