Fall-Apart Pork Stew

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Description

A tomato and vegetable pork stew that is sure to please any crowd! It is a long cooking process, good for a day when you are staying at/working at home, but WELL worth the invested time.

Ingredients

  • 2 tablespoons onion powder
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon garlic powder
  • 1 ½ tablespoons seasoned salt
  • 1 ½ tablespoons ground black pepper
  • 1 teaspoon dried marjoram
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 3 pounds boneless pork shoulder, cubed
  • 1 bunch spinach leaves, washed
  • ¼ cup olive oil
  • 2 tablespoons all-purpose flour
  • ¼ cup butter
  • 1 onion, thinly sliced
  • 2 stalks chopped celery
  • 1 pound fresh mushrooms, sliced
  • 1 ½ cups beef broth
  • 2 (28 ounce) cans stewed tomatoes
  • 2 bay leaves
  • 1 teaspoon crushed red pepper flakes
  • 1 teaspoon garlic powder
  • 2 (15 ounce) cans butter beans, rinsed and drained
  • 1 yellow squash, sliced
  • 1 zucchini, sliced
  • salt and pepper to taste

Instructions

  1. Toss together the onion powder
  2. parsley
  3. 1 tablespoon garlic powder
  4. seasoned salt
  5. 1 1/2 tablespoons black pepper
  6. marjoram
  7. cinnamon
  8. and nutmeg in a large
  9. resealable plastic bag. Add the cubed pork
  10. toss until well coated
  11. then seal
  12. and refrigerate overnight.
  13. Preheat oven to 250 degrees F (120 degrees C). Line a 9×9 inch baking dish with half of the spinach leaves.
  14. Pack the marinated pork into the baking dish
  15. and cover with the remaining spinach leaves. Cover the pan with aluminum foil
  16. and bake in the preheated oven for 3 hours
  17. or until the pork is tender.
  18. Heat the olive oil in a large pot over medium heat. Whisk in the flour
  19. and cook for 15 minutes
  20. stirring frequently until the flour has toasted. Scrape into a heatproof dish
  21. and set aside. Melt the butter in the pot
  22. and stir in the onions and celery. Cook and stir until the onion has softened and turned translucent
  23. about 10 minutes. Add the mushrooms
  24. and cook until tender; stir the flour mixture back into the pot to coat the vegetables.
  25. Pour in the beef broth
  26. stewed tomatoes
  27. cooked pork and spinach
  28. bay leaves
  29. red pepper flakes
  30. and 1 teaspoon garlic powder. Simmer 1 1/2 hours.
  31. Stir in the butter beans
  32. yellow squash
  33. and zucchini. Simmer 30 minutes until the vegetables are tender. Season to taste with salt and pepper before serving.

Servings: 8

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