Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Marinate 800 grams of pork shoulder, cut into 3-centimeter cubes, with 1 teaspoon of sweet paprika, 0.5 teaspoon of black pepper, and 0.5 teaspoon of salt for at least 30 minutes.

2. 2

   Heat 2 tablespoons of olive oil in a large clay pot over medium heat, then add 1 large diced onion and sauté for 5 minutes until softened.

3. 3

   Add the marinated pork cubes to the pot and brown them on all sides for 8-10 minutes, then stir in 4 cloves of minced garlic and cook for 1 minute more.

4. 4

   Pour in 1 cup of dry red wine to deglaze the pot, scraping up any browned bits, then add 400 grams of crushed tomatoes, 1 cup of chicken broth, and 2 bay leaves.

5. 5

   Bring the mixture to a simmer, then reduce the heat to low, cover the pot, and cook for 1 hour; stir in 2 tablespoons of pomegranate molasses after 30 minutes of simmering.

6. 6

   Add 300 grams of small potatoes, halved, and 2 medium carrots, sliced into rounds, to the stew and continue cooking, covered, for another 45-60 minutes, or until the pork is very tender and the vegetables are cooked through.

7. 7

   Remove the clay pot from the heat and let the stew rest for 10 minutes before serving; garnish each serving with 2 tablespoons of fresh pomegranate seeds and 1 tablespoon of chopped fresh cilantro.