Spring Pork Stew

  • Servings: 6
Spring Pork Stew

Photography: Dana Gallagher

Source: Martha Stewart Living, May 2000

Ingredients

  • 1 cup uncooked white rice
  • 2 teaspoons extra-virgin olive oil
  • 1 pound lean pork roast or stew meat, trimmed of fat, cut into 1-inch cubes
  • 1 cup Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat
  • 2 cloves garlic, minced
  • 1 medium onion, peeled, cut into 1/2-inch dice
  • 2 ribs celery, cut into 1/2-inch dice
  • 2 medium carrots, cut into 1/2-inch dice
  • 1 zucchini, cut in half lengthwise, then cut into 1/2-inch half moons
  • 1 yellow squash, cut in half lengthwise, then cut into 1/2-inch half moons
  • 1 yellow bell pepper, seeded and cut into 1/2-by-2-inch strips
  • 1 red bell pepper, seeded and cut into 1/2-by-2-inch strips
  • One 28-ounce can plum tomatoes
  • 2 teaspoons chopped fresh thyme
  • 2 teaspoons chopped fresh flat-leaf parsley
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper

Directions

  1. Bring a saucepan of water to a boil. Stir in rice; reduce to a simmer. Cook until rice is tender, about 20 minutes. Drain, rinse with warm water, and set aside, covered.

  2. Heat oil in a high-sided skillet on medium-high heat. Add pork; saute stirring occasionally, until brown on all sides, 3 to 4 minutes. Transfer pork to a plate; cover.

  3. Place 1/2 cup stock, garlic, onion, celery, and carrots in pan. Cook, stirring occasionally until they soften, about 3 minutes. Add zucchini, squash, and peppers. Toss well; cook until soft, about 5 minutes.

  4. Stir in remaining 1/2 cup stock and tomatoes with juice, breaking tomatoes apart with a spoon. Stir in thyme and parsley.

  5. Return pork to pan, reduce heat to low, cover, and simmer until pork and vegetables are tender, about 20 minutes. Season with salt and pepper; serve over reserved rice.

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