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Author Notes: You know how you cut recipes out of a newspaper and save them in a special place. And then you find it and make it and it's such a hit...you write the recipe down in your book and throw away the recipe you so carefully cut out? And all you know is that you got it from the New York Times at some point in your life.That's the story of this fabulous pork stew. Great for deep and darkest winter with the splash of fresh orange and parsley to remind you that spring will be here soon enough. - Feeding Groom
Serves 4 generously
- 2 14 ounce cans cannelini, rinsed and drained
- a couple of good swirls extra virgin olive oil
- 2 pounds boneless pork shoulder, in 2-inch chunks
- 1 medium onion, finely chopped
- 3 fat cloves garlic, minced
- 1 red bell pepper, cored, seeded and finely chopped
- 1-1/2 teaspoons smoked Spanish paprika
- 1 teaspoon ground cloves
- 2 oranges, zested and juiced
- 1-1/2 cups dry red wine
- 3 good sized sprigs fresh rosemary
- coarse salt
- freshly ground black pepper
- good pinch crushed hot red pepper flakes
- chopped fresh Italian parsley for garnish
- Heat a couple of good swirls extra virgin olive oil in a 4-quart casserole and lightly brown pork without crowding over medium-high heat. Remove.
- Add onion, garlic and bell pepper. Sauté over low heat until soft.
- Stir in paprika, cloves and zest. Stir in orange juice and wine, scraping bottom of pan.
- Return pork to pan.
- Add rosemary, black pepper and red pepper flakes. Bring to a simmer. Let cook for about an hour.
- Add the cannelini beans and let simmer 10 minutes.
- Serve with chopped fresh Italian parsley, a blap of sour cream and a bit of orange zest .