Italian Pork Stew
Description
This hearty Italian pork stew is a comforting classic that transforms simple ingredients into a deeply flavorful meal. Boneless pork cubes become incredibly tender as they simmer for hours alongside savory ham, earthy mushrooms, and chopped onions. The addition of anchovies provides a subtle, briny umami depth that enhances the richness of the tomato base without overpowering the dish. Finished with a splash of red wine and fresh herbs, this stew offers a perfect balance of savory, acidic, and aromatic notes. It is ideal for cold evenings or when you desire a satisfying, protein-packed dinner that tastes even better the next day. Serve with crusty bread to soak up the delicious sauce.Ingredients
Directions
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Place the chopped onion, minced garlic, chopped ham, and cut-up mushrooms into the bottom of a 3-quart or larger slow cooker.
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In a large paper bag, combine the cubed boneless pork, flour, and Italian herb seasoning. Shake the bag vigorously to coat the pork evenly.
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Add the coated pork to the slow cooker on top of the vegetables.
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Sprinkle the drained and chopped anchovies over the pork.
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Pour the crushed tomatoes over the ingredients in the cooker.
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In a small bowl, whisk together the tomato paste and dry red wine until smooth, then pour this mixture into the slow cooker.
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Cover the slow cooker and cook on the LOW setting for 8 to 10 hours, or until the pork is very tender when pierced with a fork.
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Just before serving, skim any excess fat from the surface of the stew.
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Garnish with freshly chopped parsley and serve hot.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 1307.0kcal
- % Daily Value *
- Total Fat 92.0g142%
- Saturated Fat 18.1g91%
- Cholesterol 241.4mg81%
- Sodium 882.9mg37%
- Total Carbohydrate 24.8g9%
- Dietary Fiber 4.4g18%
- Sugars 9.0g
- Protein 93.2g187%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
* Italian herb seasoning can be substituted with a mix of 1/2 teaspoon each of dried basil, marjoram, oregano, and thyme.
* Use a 14.5-ounce can of crushed tomatoes; do not drain the liquid.
Storage: Allow the stew to cool completely before refrigerating in an airtight container. It will keep for 3-4 days. Freeze for up to 3 months. Reheat gently on the stove or in the microwave.
Tip: Anchovies may seem unconventional, but they melt into the sauce providing a savory depth rather than a fishy taste. If you prefer, you can omit them, but the flavor profile will be less complex.
Variation: Add 1 cup of diced carrots or celery to the slow cooker at the beginning for added vegetable content and texture.
