pork stew with pears and thyme

★★★★★ 1
ahazell avatar
By Allison Hazell
from JACKSONVILLE, FL

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.

★★★★★ 1
serves 10
prep time 30 Min
cook time 2 Hr

Ingredients For pork stew with pears and thyme

  • 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 sm
    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

How To Make pork stew with pears and thyme

  • 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.

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