This hearty stew is packed with vegetables, potatoes, your choice of Swiss chard or spinach, pork shoulder roast and artichokes. Courtesy of Alison Kent.
ingredients
directions
In bowl, toss pork with half of the flour and the salt and pepper. In Dutch oven, heat half of the oil over medium-high heat; brown pork all over in 2 or 3 batches. Transfer pork to bowl. Drain off fat.
In same pan over medium heat, add remaining oil. Fry onions, carrots, fennel and garlic, stirring occasionally, until softened, about 5 minutes. Add wine; cook, stirring for 1 minute.
Add broth, potatoes, artichokes, and 1 cup (250 mL) water; return pork and any accumulated juices to pan. Bring to boil; reduce heat, cover and simmer, stirring occasionally, for about 45 minutes or until meat and potatoes are tender. Skim off any excess fat.
Stir remaining flour with mustard, lemon juice and oregano; stir into stew and simmer until thickened, about 3 minutes. Stir in Swiss chard and cook just until wilted, about 2 minutes.