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Greek Cinnamon Pork Tomato Stew with Orzo
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Course Main Course
Cuisine Greek
Servings 4 people

Equipment

  • Large pot
  • Wooden spoon
  • Measuring cups

Ingredients
  

  • 1.5 pounds pork shoulder, cut into 1-inch cubes
  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 4 garlic cloves, minced
  • 2 teaspoons ground cinnamon
  • 1 teaspoon dried oregano
  • 1 28-ounce can crushed tomatoes
  • 3 cups water
  • 1 cup orzo
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons fresh parsley, chopped

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the pork cubes and cook until browned on all sides, about 6 minutes. Remove the pork and set it aside.
  • Add the onion to the same pot and cook until softened, about 4 minutes. Stir in the garlic, cinnamon, and oregano and cook for 1 minute until fragrant.
  • Pour in the crushed tomatoes and water. Return the browned pork to the pot along with the salt and black pepper. Bring the mixture to a simmer.
  • Cover the pot and cook on low heat for 45 minutes until the pork is tender.
  • Stir in the orzo and simmer uncovered for 10 minutes, stirring occasionally, until the orzo is cooked through.
  • Remove the pot from the heat and let it rest for 5 minutes. Sprinkle with fresh parsley before serving.

Notes

If the stew thickens too much after sitting, add a splash of warm water when reheating. Use a cinnamon stick in place of ground cinnamon for a milder spice note that you can remove before serving. Leftovers keep well in the fridge for three days and reheat gently on the stove without the orzo turning mushy.
Course: Main Course
Cuisine: Greek
Equipment: Large pot, Wooden spoon, Measuring cups