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Piedmont Pork Stew

Ingredients

  • 2 cups pearl barley
  • 6 cups chicken stock
  • 1 lb boneless pork loin, cut into 1" cubes
  • 1 Tbsp canola oil
  • 1 large onion, coarsely chopped
  • 2 carrots, scraped and sliced
  • 8 oz fresh mushrooms, coarsely chopped
  • 7.5 oz can of tomato sauce
  • 1 cup dry red wine
  • 1 tsp dried thyme
  • 3/4 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp cinnamon grinding of black pepper
  • 2 Tbsp red wine vinegar
  • 1/2 cup raisins

Directions

  1. Combine barley and chicken stock. 
  2. Bring to boil, then simmer until tender, about 40 minutes. 
  3. In the meantime, brown pork in oil in a large pot over medium heat, stirring occasionally, about 3 minutes. 
  4. Stir in the onion, carrots and mushrooms and cook 2 minutes more. 
  5. Add tomato sauce, wine and seasonings. 
  6. Bring to a boil; lower heat to a simmer. 
  7. Stir in raisins and red wine vinegar.
  8. Cover and cook gently for 20 minutes. 
  9. Adjust salt and pepper. 
  10. Sprinkle with a little sugar and stir, if stew is too tangy. 
  11. Serve over hot cooked barley. 

Serves 4 - 6.

  
         

 
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