Pork Stew with Pears and Thyme

Allison Hazell

By
@ahazell

My friend gave me this recipe years ago. I had never tried the pork/pear combination before. Well,I found that I couldn't eat just one bowl. The flavor of the pears/vanilla and herbs is such a great compliment to pork. something different and unexpected. This stew also reheats beautifully. A wonderful winter/spring dish. Serve by a roaring fire.


Featured Pinch Tips Video

Serves:

10

Prep:

30 Min

Cook:

2 Hr

Ingredients

5 lb
boneless pork shoulder cut into large chunks
1/4 c
olive oil
2
onions sliced
2 clove
minced garlic
2 c
white wine
2 c
chicken broth
4
pears- bosc or bartlett peeled, seeded, diced to 1/2 inches cubes
1 small
bunch fresh thyme
4
bay leaves
1/2
vanilla bean split lengthwise
3 Tbsp
chopped tfresh hyme
1/2 c
chopped fresh parsley
1 Tbsp
fresh lemon

Directions Step-By-Step

1
Sprinkle pork with salt and pepper on all sides.Heat large heavy pot (8qt) over medium high heat x a few minutes, then add olive oil
2
Lower in pork pieces and cook 3 minutes on a side (till deep caramel in color). Do not try to cram more than one layer, will likely need to do a few batches.Turn heat to medium-low and pour off most of fat (leave thin layer).
3
Add in onions and garlic. Cook till softened. Add in broth and wine and scrape bottom of pan with wooden spoon to get up all the caramelized bits
4
Add pears, then add back in pork. Tie thyme together with bay leaves and vanilla bean using kitchen twine and nestle between pieces of pork. Cover and cook at a gentle simmer over very low heat until meat is tender, about 2 hours.
5
Take out pork and cover loosely. Discard herbs. Add chopped thyme to pot, increase the heat, and boil off liquid until thick enough to coat a spoon (5-10 minutes). Add in parsley and lemon and adjust to taste. Return pork to pan and serve.

About this Recipe

Course/Dish: Other Soups, Pork