Makes 5-6 Servings

3 lbs pork on the bone

1 medium yellow – large dice

3 garlic cloves – minced

3 medium size carrots – large dice

4-5 medium size potatoes – large dice

2 tb olive oil

½ tb salt

1 tspn pepper

¾ cup chicken stock

2 Sprigs rosemary (optional)


Prep time: 30 minutes  |  Cook time: 1 hour

This is a perfect meal for a lazy Sunday. Brown everything, throw it in the oven and enjoy your afternoon.

Preheat oven to 350°. Cut meat off the bone and into inch by inch cubes. Over medium heat, preheat olive oil in a medium French oven. If you do not have a French or Dutch oven, do not despair. Simply use a medium size sauté pan for all your browning then transfer it to an oven safe pot with a cover. Brown pork on all sides, you may have to do multiple batches. As the meat is browned transfer it into a medium sized bowl, add salt and pepper, stir and set aside.

Lower heat and in the same olive oil cook onions until they are translucent, approximately 5 minutes. Add garlic, stir and cook for another minute or so. It is important not to burn the garlic so stir frequently. Add carrots and potatoes to the onions and garlic and brown for another 3-4 minutes. Pour ¾ cup of chicken stock and stir. Mix in the browned meat and stir all together. Put the sprigs of rosemary on top, bring to a boil and transfer the pot on to middle rack in the oven. Bake for 1 hour until potatoes slice easily and meat is pierced easily through with a knife and tender.

Before serving, remove rosemary and either transfer into a serving bowl, family style, or serve in individual bowls.   A good vegetable pairing with this dish would be fresh tomatoes and some fresh green onions.


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