July 11, 2010


Printed from COOKS.COM

□   1 1/2 pounds boneless pork, 1 inch cubes
□   5 large carrots, quarter inch slices
□   2 large onions
□   2 stalks celery, quarter inch slices
□   2 cups parsnips, peeled and cut in 3/4" cubes
□   4 cups chicken broth
□   1 teaspoon sage or 1 tablespoon chopped fresh leaves
□   1/4 teaspoon oregano
□   1/2 teaspoon salt
□   2 large potatoes, cut in 3/4" cubes
□   1/2 teaspoon pepper
□   1/2 teaspoon paprika
□   2 tablespoons Wondra flour
□   3 tablespoons butter
□   2 tablespoons olive oil
□   2 tablespoons dry sherry

In a large heavy bottomed skillet over high heat, brown the pork in the olive oil. When the pork begins to brown, reduce heat and add one chopped onion. When he onion begins to brown, add the sherry and deglaze pan.Add remaining ingredients except one onion, butter, and flour and place in a slow cooker. Cook on low heat setting six to eight hours. Two to three hours before serving, add the second onion thinly sliced. (If this is not possible, just add the second onion at the start, but reserving the second onion for adding later adds an extra dimension of flavor).
Mix the butter and flour together and turn heat setting to high for the final hour of cooking.

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