Celery and Pork Stew Taverna Style

By • March 10, 2012 • 8 Comments

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Author Notes: A long, long ,long time ago my mom and I spent ten weeks in Europe visiting Germany, Bulgaria, Turkey, France, Italy and other countries too numerous to mention. My favorite, however, was Greece where we spent some time in Athens and then a short cruise to some of the islands. Around the corner from our hotel in Athens was this little Taverna which served many traditional dishes on the cheap. This Celery and Pork Stew is very reminiscent of one served there. The original was served with an avgolemono sauce. I decided to just opt for lemon wedges for those who like the citrus spark. Serve the stew over rice if you like.inpatskitchen

Makes about 6 servings

  • 2 pounds boneless pork shoulder meat cut into 1 1/2 inch cubes and seasoned with salt and pepper
  • 1/3 cup olive oil
  • 1/3 cup AP flour
  • 2 strips of bacon, diced
  • 2 leeks, light green and white parts, sliced into thin rounds
  • 3 large cloves of minced garlic
  • 1/2 teaspoon ground cumin seed
  • 1/2 teaspoon dry oregano
  • 1 bay leaf
  • 1/2 cup dry white wine
  • 1 cup chicken broth
  • 1 cup water
  • 6 large stalks celery cut into 1 1/2 inch pieces
  • 3 tablespoons fresh oregano leaves
  • 2 plum tomatoes, seeded, cored and cut into a fine dice
  • Salt and pepper for seasoning
  • Lemon wedges for serving(optional)
  1. Place the seasoned pork cubes in a plastic bag with the flour, give it a shake or two to lightly coat.
  2. Start browning the floured cubes in batches in a 5 or 6 quart soup pot or Dutch oven. Do this in batches. You want the cubes lightly browned. Remove them from the pot and set aside.
  3. To the same pot add the diced bacon and over medium heat cook until the fat has rendered and the bacon begins to crisp. Add the leeks, garlic, cumin and oregano and continue to saute until the leek softens.
  4. Return the pork to the pot, add the bay leaf, wine, chicken broth and water, bring up to a simmer and simmer, covered for about an hour or until the meat is tender. During this time stir the stew occasionally.
  5. Add the celery and continue to simmer, covered, for about 15 minutes until the celery has softened a bit but still has a little "bite"
  6. Stir in the fresh oregano and season with salt and pepper if needed.
  7. Serve over hot cooked rice, if desired, garnish with a little tomato and offer lemon wedges for those who desire.
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over 1 year ago mokitta

I made it last night: delicious!
I just added a red pepper (cut in big chunks) which I sautéed with the bacon and then removed before adding the liquid. The chunks of pepper went back in the pan ten minutes before turning the fire off.
Another small change I made, I added two carrots roughly chopped together with the celery.

Dscn3274

over 1 year ago inpatskitchen

I love your addition of red pepper and carrot and I'm so glad you enjoyed!!!

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over 1 year ago Brian Harrison

Good recipe, but what do you do with the chicken broth? It appears among the ingredients, and then vanishes

Dscn3274

over 1 year ago inpatskitchen

Oops! Thanks Brian...add the broth with the water, wine and bay leaf. I fixed the recipe.

Photo_squirrel

over 2 years ago LE BEC FIN

pat, your taste is my taste. as soon as i saw that cumin in there, i went 'yes, yesss'! I'll be making this soon, thanx to you!

Dscn3274

over 2 years ago inpatskitchen

Your'e too kind...add more cumin if you like..it'll be great! Thanks!

Dscn3274

over 2 years ago inpatskitchen

Very popular in Greece but the celery is different there....a more pronounced flavor. Thanks sdebrango!

3-bizcard

over 2 years ago sdebrango

Suzanne is a trusted source on General Cooking.

I never thought of pairing pork with the celery but I think its perfect together, Sounds delicious!!