Chef Chuck's Pork Stew

Spezzatino di maiale

Pork is a popular meat in Italy as well as America and a great choice for a robust stew. This tender white meat is a good choice for stews. Chianti adds the warmth and aroma to this stew and my kitchen. All these ingredients combined with the fresh sprig of rosemary truly enhances this dish. A quick and nutritious dinner for the whole family. Serve with a salad, bread and finish the Chianti!

Pork Stew

1 pound boneless cubed

3 celery stalks chopped

2 carrots chopped

1 onion sliced

3 garlic cloves minced

4 tablespoons extra virgin olive oil

2 cups chicken broth

1 cup Chianti wine

1 large can San Marzano tomatoes

2 potatoes peeled and cubed

1 potato peeled whole

1 can cannellini beans, rinsed

1 sprig fresh rosemary
1 bay leaf salt and pepper to taste

In a large pot heat 2 tablespoons olive oil and brown pork for about 5 minutes. Remove and set aside. Add 2 more tablespoons olive oil and saute' onions, carrots, and celery for about 5 minutes stirring occasionally. Add garlic, deglaze pot with wine then pour in chicken broth, tomatoes and meat. Add potatoes, salt, pepper, rosemary and bay leaf. Bring to a boil then simmer 1/2 hour. Turn heat off add beans and mash whole potato.