PORK RAGOUT

PORK RAGOUT image

Yield 10 plates

Number Of Ingredients 8

2 lbs. Pork loin chops or boneless pork loin
cut into 1 inch cubes 1/2 lb Italian sausage 6 cloves garlic sliced thin 1 1/2 large onions
diced Olive oil 3 cups chicken broth 2 cubes chicken bouillion 1 cup Rhine wine 1/2 cup balsamic vinegar 8 ozs tomato sauce 4 medium potatoes
cubed 1 12 oz package fiesta frozen vegetables 1 12 oz package Italian frozen vegetables 1 large tomato
chopped 4 ozs. fresh Spinach
torn or shredded 1 Bell Pepper (yellow or red)
diced 4 or 5 sprigs fresh tarragon 4-5 sprigs fresh thyme freshly ground pepper to taste 1/2 oz fresh Basil
chopped

Steps:

Heat olive oil in dutch oven or stockpot. Cook pork and sausage together for 5 min. Add 1/2 the onion and all the garlic; stir and cook until pork is browned, about 5 minutes. Add chicken broth, bouillion cubes, wine, vinegar, tomato sauce, & potatoes. If using fresh carrots, cut into 1/2 inch slices, & add. Cover, simmer for 1 1/4 hour. Add frozen vegetables, tomato, spinach, bell pepper, remaining onion, tarragon, thyme, basil, & ground pepper; you may also add other seasonings of your choice, such as oregano, rosemary, or red pepper flakes. Cook an additional 20 minutes. Serve alongside chicken parmesan risotto.