Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Heat 3 tablespoons of olive oil in a large oven-safe pot or Dutch oven over medium-high heat, then brown 1 kilogram of diced pork shoulder on all sides until nicely colored, working in batches if necessary, and set aside.

2. 2

   In the same pot, add 2 large diced onions and sauté for 5 minutes until softened, then add 6 minced garlic cloves and sauté for another minute until fragrant.

3. 3

   Stir in 2 tablespoons of tomato paste and cook for 2 minutes, then deglaze the pot with 1 cup of dry red wine, scraping up any browned bits from the bottom of the pot.

4. 4

   Return the browned pork to the pot and add 4 roughly chopped large ripe tomatoes, 2 cups of vegetable broth, 2 tablespoons of Khmeli Suneli, 2 teaspoons of salt, 1 teaspoon of black pepper, and 1 teaspoon of ground coriander, bringing the mixture to a simmer.

5. 5

   Transfer the entire stew mixture to a large clay pot, then add 4 medium cubed potatoes, 1 diced large red bell pepper, and 1 diced large green bell pepper, stirring gently to combine.

6. 6

   Sprinkle 3 tablespoons of sumac evenly over the stew, cover the clay pot with its lid, and bake in a preheated oven at 160°C (325°F) for 2.5 to 3 hours, or until the pork is fork-tender.

7. 7

   Remove the clay pot from the oven, stir in 0.5 cup of fresh chopped cilantro and 0.5 cup of fresh chopped parsley, and let the stew rest for 10 minutes before serving.