Ingredients
- 2 lbs Pork Shoulder or Butt, diced
- 4 medium Potatoes, diced (Yukon Gold or russets)
- 1 cup Mushrooms, sliced (optional, cremini or shiitake)
- 1 large Onion, diced
- 2 cloves Garlic, minced
- 2 stalks Celery, diced
- 2 sprigs Fresh Thyme
- 1 sprig Fresh Rosemary
- 1 tsp Ground Cinnamon
- 1/2 tsp Ground Nutmeg
- Salt and Pepper, to taste
- 4 cups Chicken or Vegetable Broth
- 2 tbsp Olive Oil or Butter
Instructions
- Dice the pork into bite-sized pieces and chop the potatoes and mushrooms.
- In a large skillet, heat olive oil over medium heat. Add onions, garlic, and celery; sauté until soft, about 5 minutes.
- Increase heat to medium-high, add pork, season with salt, pepper, and spices, and brown on all sides.
- Pour in the broth and add potatoes, mushrooms, and herbs. Bring to a boil, reduce heat to low, cover, and let simmer for 1-1.5 hours.
- Taste and adjust seasoning. Serve in bowls and garnish with fresh herbs or a dollop of sour cream.
Notes
Serve with crusty bread or cornbread and a side salad for balance. Excellent paired with a robust red wine.
- Prep Time: 15 minutes
- Cook Time: 90 minutes
- Category: Main Course
- Method: Braising
- Cuisine: American
- Diet: Paleo