Pork Stew with Olives
Course: SoupsCuisine: AmericanDifficulty: EasyServings
4
servingsPrep time
30
minutesCooking time
1
hourTotal time
1
hour30
minutesThis stew has wonderful fall flavors with the rosemary and sage. The olives give it a nice about of salt and brine flavor and pairs well with the pork. It makes great left overs as well!
Ingredients
2 pounds pork shoulder or boneless pork ribs cut into 1- 2 inch pieces
1 teaspoon kosher salt
3/4 teaspoon fresh cracked pepper
6 cloves of garlic pressed or minced
1 Tbsp fresh chopped rosemary
1 Tbsp fresh chopped sage
Pinch of red pepper flakes
1 teasp coriander seeds- toasted in a skillet for several minutes then crushed
olive oil
1/2 cup dry red wine
1- 15 oz can of whole tomatoes
2 medium carrots cut into 1/2 inch pieces
1/2 cup water
1/2 cup pitted green olives
chopped parsley
Directions
- Season pork with salt, pepper, garlic, rosemary, sage, red pepper flakes, crushed coriander. Refrigerate for 30 to 60 minutes or overnight.
- Set pressure cooker on saute function. Add 1 Tbsp olive oil then in batches brown pork removing browned pork to a dish as they are browned. Don’t crowd the pot.
- Once all the pork is browned and removed from the pressure cooker, add wine and deglaze the pan. Allow wine to reduce in half, about 2-3 minutes.
- Break the whole tomatoes into pieces and add tomatoes and juices to the pot. I just use my hands to break down the tomatoes.
- Return pork and carrots to the pot and 1/2 cup water.
- Seal the pressure cooker with the lid and set pressure to High and cook for 45 minutes letting it naturally release.
- Using a slotted spoon, transfer pork to servicing bowl. Add olives to sauce and taste for additional salt.
- Add sauce to serving dish with pork and sprinkle with chopped parsley.
Notes
- This recipe recently appeared in the NY Times food section. It is loaded with flavors!