Fall-Apart Pork Stew

A tomato and vegetable pork stew that is sure to please any crowd! It is a long cooking process, good for a day when you are staying at/working at home, but WELL worth the invested time.

• Preparation Time: 25 mins
• Cooking Time: 5 hr
• Total Time: 5 hr 25 mins
• Calories: 522 Calories

Ingredients

• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 2 tablespoons all-purpose flour
• 1 teaspoon garlic powder
• salt and pepper to taste
• 1 teaspoon dried marjoram
• 1 tablespoon garlic powder
• 1 pound fresh mushrooms, sliced
• 2 bay leaves
• 2 tablespoons onion powder
• 1 onion, thinly sliced
• 1 tablespoon chopped fresh parsley
• 1 teaspoon crushed red pepper flakes
• 1 zucchini, sliced
• 1 yellow squash, sliced
• 2 (28 ounce) cans stewed tomatoes
• 2 (15 ounce) cans butter beans, rinsed and drained
• 3 pounds boneless pork shoulder, cubed
• 1 bunch spinach leaves, washed
• 2 stalks chopped celery
• 0.25 cup butter
• 0.25 cup olive oil
• 1.5 cups beef broth
• 1.5 tablespoons ground black pepper
• 1.5 tablespoons seasoned salt

Recipe Instructions

Step 1

Toss together the onion powder, parsley, 1 tablespoon garlic powder, seasoned salt, 1 1/2 tablespoons black pepper, marjoram, cinnamon, and nutmeg in a large, resealable plastic bag. Add the cubed pork, toss until well coated, then seal, and refrigerate overnight.

Step 2

Preheat oven to 250 degrees F (120 degrees C). Line a 9x9 inch baking dish with half of the spinach leaves.

Step 3

Pack the marinated pork into the baking dish, and cover with the remaining spinach leaves. Cover the pan with aluminum foil, and bake in the preheated oven for 3 hours, or until the pork is tender.

Step 4

Heat the olive oil in a large pot over medium heat. Whisk in the flour, and cook for 15 minutes, stirring frequently until the flour has toasted. Scrape into a heatproof dish, and set aside. Melt the butter in the pot, and stir in the onions and celery. Cook and stir until the onion has softened and turned translucent, about 10 minutes. Add the mushrooms, and cook until tender; stir the flour mixture back into the pot to coat the vegetables.

Step 5

Pour in the beef broth, stewed tomatoes, cooked pork and spinach, bay leaves, red pepper flakes, and 1 teaspoon garlic powder. Simmer 1 1/2 hours.

Step 6

Stir in the butter beans, yellow squash, and zucchini. Simmer 30 minutes until the vegetables are tender. Season to taste with salt and pepper before serving.