This green tomato recipe is the easiest, most delicious stew you'll ever taste. Made with tender cubes of pork loin, this flavorful soup is a keeper.
Course Entree
Cuisine American
Prep Time 20minutes
Cook Time 3hours
Total Time 3hours20minutes
Servings 4servings
Calories 289kcal
Author Stephanie Stiavetti
Ingredients
2tablespoonsextra-virgin olive oil
1smalloniondiced
1wholeshallotdiced
2clovesgarlicdiced
1poundpork loinbut into 1-inch cubes
1cupdry white wine
2poundsgreen unripe tomatoeschopped
2cupschicken stock
1wholebay leaf
5-6leavesfresh sage
1teaspoonmarjoram
1teaspoonsalt
1teaspoonblack pepper
1/4cupfreshly chopped parsley for garnish
Instructions
Preheat oven to 225°F (107°C).
Heat olive oil in a small saucepan over medium-low heat and cook onions until they are tender and just beginning to brown, about 8-10 minutes, stirring occasionally to keep them from burning. Add shallot and garlic and cook for 1 minute, stirring constantly. Remove from heat.
Heat a Dutch oven over medium-high flame and sear pork cubes on all sides. Remove pork from Dutch oven and pour in white wine. Lower heat to medium-low and cook for 1 minute, scraping up all the good meaty bits on the bottom with a spatula.
Pour cooked onions and seared pork into white wine, then add tomatoes, chicken stock, bay leaf, sage, marjoram, salt and pepper. Cover Dutch oven and slide it into the oven. Cook for 3 to 5 hours, depending on how long you've got, stirring well once every hour. The longer the stew cooks, the more tender the pork will be. If necessary, add a little water or stock here and there, in 1/2 cup increments, to keep the stew from burning.
Serve hot, topped with freshly chopped parsley, or freeze for up to four months.