Rustic Pork Stew with Garlic and Potatoes

1-1/2 poundspork shoulder (Boston butt)
3 mediumpotatoes
4 clovesgarlic
1 bunchgreen onions
4 cupschicken broth
1/4 teaspooncrushed red pepper
2 tablespoonsolive oil
2 patsbutter
1/4 cupflour
Kosher salt or sea salt

Equipment List

Santoku Knife
Dutch Oven
Food Processor


Cut the pork into 1" cubes. Peel and thinly slice the garlic. Thinly slice the onion whites, reserving the greens. Put oil, butter, garlic and red pepper in a heavy pot and turn burner to medium. While the pan heats, chop the potatoes and thickly slice the tomatoes.

When the garlic is lightly browned and fragrant, add the pork and brown it on all sides, stirring frequently. Add the flour and salt to taste; mix well to coat. Add the potatoes, tomatoes, onion and broth, which should barely cover the other ingredients. Cover, reduce heat and simmer 1-1/2 hours or until the potatoes are tender and beginning to melt around the edges. For a thicker stew, remove a cup or so of potato and liquid, put it through a food processor and return it to the pot.

Garnish individual servings with the reserved onion greens, finely chopped. Serve with a green salad and if desired, a baguette or other crusty artisan bread with softened butter.

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