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Mediterranean Olive and Artichoke Pork Stew
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Course Main Course
Cuisine Mediterranean
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 medium onion, chopped
  • 3 garlic cloves, minced
  • 2 tablespoons all-purpose flour
  • 2 cups chicken broth
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 can (14 ounces) artichoke hearts, drained and quartered
  • 1/2 cup pitted Kalamata olives, halved
  • 1 tablespoon lemon juice

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the pork cubes and brown them on all sides, about 6 minutes total. Remove the pork and set it aside.
  • Add the onion to the same pot and cook until it softens, about 4 minutes. Stir in the garlic and cook for 1 minute more. Sprinkle the flour over the onions and stir for 1 minute to form a roux.
  • Slowly pour in the chicken broth while stirring to avoid lumps. Return the pork to the pot along with the oregano, salt, and pepper. Bring the mixture to a simmer, then cover and cook on low heat for 45 minutes, stirring occasionally.
  • Add the artichoke hearts and olives. Continue simmering uncovered for 15 minutes so the gravy thickens further. Stir in the lemon juice right before serving.

Notes

Simmer the stew uncovered in the final stage only after adding the artichokes so the gravy reduces without breaking down the vegetable pieces. If the gravy seems too thick at the end, add a splash of broth. Leftovers reheat well on the stovetop with a little extra liquid to loosen the sauce.
Course: Main Course
Cuisine: Mediterranean
Equipment: Large Pot, Wooden Spoon, Measuring Cups