Celery and Pork Stew Taverna Style

By inpatskitchen
March 10, 2012
7 Comments


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: 4 to 6 servings

Ingredients

  • 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 or one medium onion, diced
  • 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)
  • Hot cooked rice for serving (optional)

Directions

  1. Place the seasoned pork cubes in a plastic bag with the flour, give it a shake or two to lightly coat. Heat the oil in a stew pot and brown the pork cubes. Remove them temporarily and drain the pot of most of the oil, leaving in about two tablespoons..
  2. 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 or onion, garlic, cumin and dried oregano and continue to saute until the leek or onion softens.
  3. 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.
  4. 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"
  5. Stir in the fresh oregano and season with salt and pepper if needed.
  6. Serve over hot cooked rice, if desired, garnish with a little tomato and offer lemon wedges for those who desire.

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Reviews (7) Questions (0)

7 Comments

mokitta April 28, 2013
I made it last night: delicious! <br />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. <br />Another small change I made, I added two carrots roughly chopped together with the celery.
 
Author Comment
inpatskitchen April 28, 2013
I love your addition of red pepper and carrot and I'm so glad you enjoyed!!!
 
Brian H. February 12, 2013
Good recipe, but what do you do with the chicken broth? It appears among the ingredients, and then vanishes
 
Author Comment
inpatskitchen February 12, 2013
Oops! Thanks Brian...add the broth with the water, wine and bay leaf. I fixed the recipe.
 
LE B. March 11, 2012
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!
 
Author Comment
inpatskitchen March 11, 2012
Your'e too kind...add more cumin if you like..it'll be great! Thanks!
 
Author Comment
inpatskitchen March 10, 2012
Very popular in Greece but the celery is different there....a more pronounced flavor. Thanks sdebrango!