Pork stew with potatoes and zucchini

Name: Pork stew with potatoes and zucchini
Ingredients: 2 tablespoons oil; 1 medium white onion (150 g); 700 g pork shoulder; 1 medium carrot (100 g); 50 ml red wine; 1300 ml water; 4 medium potatoes (600 g); 2 zucchini (500 g); 60 ml tomato juice; 1 teaspoon dried rosemary; 1 teaspoon salt; 1/2 teaspoon ground pepper; 15 g dill

Meat - Pork stew with potatoes and zucchini by Ioanina F. - Recipia

In this pork stew with potatoes and zucchini, the zucchini goes in near the end, leaving soft pieces of vegetables in a tomato and rosemary sauce. The meat simmers until tender, the potatoes thicken the broth a little, and the zucchini stays in cubes. I choose pork with a little fat between the muscle fibers, not very lean meat. Prep: 20 minutes. Cook: 77 minutes. Total time: 97 minutes. Serves: 4. About 500 kcal and 35 g protein per serving.

Ingredients

2 tablespoons oil
1 medium white onion (150 g)
700 g pork shoulder
1 medium carrot (100 g)
50 ml red wine
1300 ml water
4 medium potatoes (600 g)
2 zucchini (500 g)
60 ml tomato juice
1 teaspoon dried rosemary
1 teaspoon salt
1/2 teaspoon ground pepper
15 g dill

Preparation

1. Finely chop the onion. Heat the oil in a pot and cook the onion for 2 minutes, until translucent. 2. Pat the meat dry with paper towels and cut it into cubes about 3 cm across. Add it along with the carrot, cut into rounds, and cook for 8 minutes, stirring, until the meat is no longer pink on the outside. 3. Pour in the wine and boil for 5 minutes, until the liquid has reduced. Add 800 ml water, enough to cover the meat, and simmer over low heat for 35 minutes, until it starts to become tender. 4. Cut the potatoes into cubes about 2 cm across and add them to the pot with another 500 ml water. Boil for 12 minutes, until the potatoes are halfway cooked. 5. Cut the zucchini into cubes and add it with the tomato juice, rosemary, salt and pepper. Simmer over low heat for 15 minutes, until the meat and potatoes are tender and the zucchini keeps its shape. Chop the dill and sprinkle it over the stew.

Notes

Keep covered in the refrigerator for up to 3 days; when reheating, add a little water if it has thickened. For a tender stew, choose pork shoulder with some fat and cut the meat into similarly sized cubes; larger pieces take longer. Sometimes the zucchini releases a lot of water and the sauce stays thin; mash a cooked potato into the broth and stir gently. The wine goes into the pot and boils; for an alcohol-free version, use 50 ml water instead. Serve bread alongside to mop up the sauce. If you increase the quantities, use a roomy pot and allow extra time for the stew to come back to a boil.