Hearty Pork Vegetable Stew

Recipe provided courtesy of National Pork Board.

Recipe Ingredients:

2 to 3 pounds pork shoulder, shank or pork butt, cut into 1-inch cubes
2 tablespoons olive oil
1 large onion, chopped
2 cloves garlic, crushed
1/4 cup all-purpose flour
1/2 teaspoon ground allspice
1/2 teaspoon ground black pepper
1 (12-ounce) bottle ale or dark beer (room temperature)
2 (14.5-ounce) cans beef broth
3 tablespoons red wine vinegar
1/4 cup strong coffee
2 carrots, sliced
1 head fennel, cleaned and sliced
4 russet potatoes, scrubbed and cubed
1 red bell pepper, seeded and cubed

Cooking Directions:

1. In large heavy pot with lid, heat oil over medium-high heat. Add pork cubes and brown about 6 minutes.
2. Stir in onion and garlic; sauté until onion is tender (about 4 to 5 minutes.)
3. Add flour, allspice, and black pepper. Cook, stirring constantly, 1 to 2 minutes.
4. Add ale, broth, vinegar and coffee. Bring to a boil, stirring to loosen browned bits from bottom of pan.
5. Cover and reduce heat. Simmer 30 minutes.
6. Stir in vegetables. Cover and continue to simmer 30 additional minutes, until vegetables are tender.
7. Adjust seasoning to taste.

Makes 6 servings.

Recipe and photograph provided courtesy of National Pork Board.