Wine suggestion: We found both a Spanish tempranillo and a Côte du Rhone matched quite nicely. In particular, our 1995 Tinto Pasquera (from Alejandro Fernandez) was superb.

January 2, 2005 - Joanne

Pork Stew Recipe
with Picada

All items should be local
or organic if possible.
5 lb boneless pork loin roast, ties removed cut into ½-3/4” inch cubes
Grains of paradise, penzeys four-spice, salt, white pepper and smoked sea salt
1 large yellow onion sliced
1 small red onion sliced
3 bunches of carrots (about 15 carrots) peeled and chopped
1 bunch of celery chopped
1 medium fennel bulb white and green parts both chopped
3 8oz cans of whole plum tomatoes (Muir Glen)
1 32oz tetrapak of Pacific Mushroom Stock
2 oz dried chanterelle mushrooms picked over
10 cloves of garlic
1 cup of walnuts or almonds
1 bunch of parsley or ½ green bell pepper or 1 bunch cilantro (something green & chopable)
Olive Oil
Olive Tapenade (or a blend of chopped olives to your taste)
1 bottle of good inexpensive Italian white wine (we used 2001 Verdicchio dei Castelli di Jesi, from Fattoria Laila)

Bring dried mushrooms and white wine to a boil and then simmer for about 20 mins until mushrooms rehydrate and are fragrant. Carefully strain and reserve straining liquid – let it settle. Reserve mushrooms.

Chop 5 cloves of garlic with 2 tbsp of Olive Tapenade. Set aside.

In a generous amount of olive oil, sauté onions until slightly carmelized over medium to high heat.

Add seasoning to flour. Roll pork cubes in seasoned flour until lightly coated (shake excess flour off) and add to onions, in batches if necessary.

When the meat is browned, remove it and the onions and then bring the heat to high. Add a bit more olive oil and then add the fennel, carrots & celery. Cook over high heat until vegetables are slightly softened, then add back the pork & onions, and the mushrooms, tomatoes, mushroom stock, reserved wine, and olive & garlic mixture. Simmer for 2 hrs.

Make picada by mixing chopped parsley, 2 tbsp olive oil, walnuts and 5 cloves of garlic in food processor until a rough paste is created.

Serve stew with warm bread and top with dollops of picada and tapenade.

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