PORK STEW WITH PEARS AND THYME

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Pork Stew with Pears and Thyme image

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...

Provided by Allison Hazell

Categories     Other Soups

Time 2h30m

Number Of Ingredients 13

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

Steps:

  • 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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