Hearty Pork Stew with
Walnut Breadcrumb Topping
Stews taste even better the next day which offers a great excuse for cooking
a large batch to serve later in the week. It's also easy to double the recipe and
freeze some. You can use thick-cut, boneless, loin chops, trimmed of all the fat
for a dish elegant enough for a dinner party.
- 4 tablespoons olive oil
- 1 pound lean, well-trimmed pork shoulder, butt or loin, cut into 1-inch cubes
- 6 carrots, peeled and cut into 1/2-inch slices
- 2 ribs celery, chopped
- 1 large onion, chopped
- 4 garlic cloves, minced
- 2 tablespoons chopped fresh sage (2 teaspoons dried sage)
- 2 teaspoons dried thyme
- 2 cups canned unsalted chicken broth
- 1 cup dry white wine
- 2 tablespoons tomato paste
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 8 ounces button mushrooms, sliced or cut into quarters
- 8 ounces blanched green beans, cut into 2-inch lengths
Toasted Breadcrumb and Walnut Topping
- 1 cup toasted and coarsely chopped walnuts
- 1/2 cup toasted, coarse, whole-wheat breadcrumbs
- 1/4 cup minced fresh flat-leaf parsley
- 2 tablespoons chopped fresh sage leaves
- 1 tablespoon finely minced lemon zest
- In a large Dutch oven, heat 2 tablespoons of the oil over medium-high heat. Add
the pork and cook, turning occasionally, until well-browned on all sides. Transfer
browned pork to plate and set aside.
- In the same pan, heat the remaining 2 tablespoons of oil. Add the carrots, celery,
onion, garlic, sage, and thyme and cook, stirring occasionally for 2 minutes.
- Add the broth, wine, tomato paste, salt and pepper.
- Return the browned pork and any juices that have accumulated. Lower the heat
to medium, cover, and simmer until the pork is very tender when pierced with fork,
approximately 1 hour. (Alternatively, you can place the covered pot in a preheated
325 degrees F oven for 1 hour.)
- Add the mushrooms and cook for another 20 minutes.
- Add the green beans and let sit 10 minutes before serving.
- To make the topping: In a small bowl, combine the walnuts, breadcrumbs, parsley,
sage, and lemon zest. Sprinkle over stew just before serving.
Reprinted with permission from California Walnuts.