Tomato Pork Stew with Fennel and Shiitake

Tomato Pork Stew with Fennel and Shiitake

                                  Tomato Pork Stew with Fennel and Shiitake.

Tomato Pork Stew with Fennel and Shiitake

Inspired by a traditional Greek pork stew usually eaten as an appetizer , my Tomato Pork Stew with Fennel and Shiitake is a hearty gut warming, nutritious rendition with added organic vegetables of fennel and shiitake mushrooms and more! It’s still very cold up north so stews and soups are still on the menu to keep us warm, cozy and comfortable. I use cubes of heritage pork from my local CSA farm, organic vegetables and tomatoes along with classic aromatic spices for a rich and delicious thick broth. My Tomato Pork Stew with Fennel and Shiitake is absolutely delicious over gnocchi, rice or orzo! Enjoy!

1 pound of heritage raised pork cut from country ribs or shoulder roast

1 teaspoon each smoked paprika, garlic powder and ground and whole cumin

1/4 cup extra virgin olive oil

1 medium organic red or yellow onion, peeled and sliced

2-3 organic garlic cloves, peeled and sliced

2 organic carrots, cut up

1-2 cups organic chopped fennel bulb with fronds

3/4 cup dry red wine

2-3 tablespoons tomato paste

1 can organic grape or cherry tomatoes

1 cup fresh organic grape tomatoes

2 bay leaves

2 teaspoons Mediterranean oregano

1 teaspoon umami mushroom seasoning, Frontier

Salt and pepper to taste

1-2 cups boiling water

12 organic shiitake mushrooms, cleaned and sliced

2 cups organic spinach leaves, chopped

1 bunch organic flat leaf parsley, roughly chopped

Crumbled goat cheese for garnish(optional)

Season the meat with the dry herbs( paprika, garlic and cumin) and marinate for an hour

In a deep chef’s pan heat the oil to high, add the marinated meat and brown thoroughly 

Lower heat to medium high and add the onion and garlic, stir fry

Add the carrot and fennel, stir fry

Stir in wine and tomato paste, the rest of the seasonings and half of the water, cook down until thickened

Add the can of tomatoes, the remainder of water and fresh tomatoes

Lower to simmer 

Add in the mushrooms, spinach and parsley

Simmer for 1 hour until the meat is fork tender and broth is medium thick

During the simmer time, you may need to add a bit more water

Remove the pan from heat and let rest

Serve in deep bowls over gnocchi, basmati rice or orzo

Garnish with crumbled goat cheese(feta or the like)

Enjoy with a dry wine!

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