Italian Pork Stew
|Onion||1 Large, finely chopped|
|Garlic||3 Clove (15 gm), minced / pressed|
|Chopped baked ham||1⁄2 Cup (8 tbs)|
|Mushrooms||8 Ounce, cut into quarters|
|Boneless pork shoulder/Butt||2 Pound, trimmed of fat and cut into 1-inch cubes|
|All purpose flour||3 Tablespoon|
|Italian herb seasoning/1/2 teaspoon each dry basil, marjoram, oregano, and thyme||2 Teaspoon|
|Canned anchovy fillets||2 Ounce, drained, chopped (1 Can)|
|Canned crushed tomatoes||14 1⁄2 Ounce (1 Can)|
|Tomato paste||2 Tablespoon|
|Dry red wine||2 Tablespoon|
|Chopped parsley||1 Tablespoon, chopped|
In a 3-quart or larger electric slow cooker, combine onion, garlic, ham, and mushrooms.
Coat pork cubes with flour, then add to cooker and sprinkle with herb seasoning and anchovies.
Pour in tomatoes.
In a small bowl, mix tomato paste and wine; add to cooker.
Cover and cook at low setting until pork is very tender when pierced (8 to 10 hours).
Skim and discard fat from stew, if necessary.
Sprinkle with parsley.