Categories: Soups/Stews

Ingredients

• 3 pounds pork shoulder, cut in large dice
• Kosher salt and freshly grated black pepper to taste
• 4 tablespoons grape seed oil (divided)
• 8 ounces cremini mushrooms, cleaned, quartered
• 1 large onion (about 12 ounces), peeled, cut into medium dice
• 2 medium carrots (about 4 ounces), peeled and cut into medium dice
• 2 ribs celery (about 4 ounces), cut in medium dice
• 8 cloves (about 1/2 oz) garlic, peeled, thinly sliced
• 2 bay leaves
• 2 sprigs fresh thyme
• 1/4 teaspoon ground nutmeg
• 2 tablespoons tomato paste
• 1 tablespoon flour
• 1 tablespoon dry mustard
• 1 tablespoon red wine vinegar
• 2 cups white wine
• 4 cups beef broth
• 1 cup chicken stock
• 1/2 cup pitted green olives, halved lengthwise, each half cut in three wedges
• 2 tablespoons Dijon mustard

Directions

1. Place a large, heavy-bottomed ovenproof stew pot over medium high heat. Season pork with salt and pepper. Add 2 tablespoons oil to pot. When oil is hot, brown off meat in batches so as not the crowd pan. Saute about two minutes per side to brown. Remove meat and reserve.

2. Add another 1 tablespoon oil to pot. Add mushrooms and sauté 5 minutes until brown. Season lightly with salt and pepper. Remove from pan and reserve with meat.

3. Preheat oven to 300 degrees.

4. Add remaining 1 tablespoon oil to pot. Add onion, carrots and celery and sauté 4 minutes until light brown. Add garlic, bay leaves, thyme and nutmeg and cook 2 minutes. Add tomato paste and sauté about 1 minute. Add flour and dry mustard and stir 30 seconds. Add red wine vinegar, then wine, and bring to a boil, whisking bottom of pot. Cook 3 to 4 minutes to reduce by half. Add broth and stock then add reserved pork and mushrooms with any accumulated liquid and bring to a simmer.

5. Place pan in preheated oven, cover and cook 1 ½ to 2 hours until pork is fork tender. Remove from oven, strain sauce from stew, and reduce to 2 ½ to 3 cups liquid. Add olives and Dijon mustard. Adjust seasoning with salt and pepper. Add meat and vegetables back to sauce. At this point you can serve but it is much better if you let sit refrigerated overnight and reheat the next day.

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