Pork Stew with Cipollini, Mushrooms, and Chestnuts

Yield: 8 servings (serving size: about 1 cup)

Ingredients

• 4  cups  fat-free, less-sodium chicken broth
• 1 1/2  ounces  dried mushroom medley
• Cooking spray
• 1  pound  cipollini onions, peeled
• 5  garlic cloves, minced
• 1/3  cup  all-purpose flour
• 2  pounds  boneless Boston butt pork roast, trimmed and cut into bite-sized pieces
• 2  teaspoons  olive oil
• 3/4  teaspoon  salt, divided
• 1/2  teaspoon  black pepper, divided
• 1  cup  dry white wine
• 2  teaspoons  dried rubbed sage
• 1 1/2  cups  (1-inch) slices carrot
• 1  cup  coarsely chopped bottled chestnuts

Preparation

Bring broth and mushrooms to a boil in a medium saucepan. Remove from heat; cover and let stand 20 minutes or until tender. Drain mushrooms in a colander over a bowl, reserving broth.

Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add onions; sauté 6 minutes or until lightly browned. Add garlic; sauté 1 minute. Spoon onion mixture into a large bowl.

Place flour in a shallow bowl or pie plate. Dredge pork in flour, shaking off excess. Heat oil in pan over medium-high heat. Add half of pork mixture; sprinkle with 1/8 teaspoon salt and 1/8 teaspoon pepper. Cook 6 minutes, browning on all sides. Add pork to onion mixture. Repeat procedure with remaining pork mixture, 1/8 teaspoon salt, and 1/8 teaspoon pepper.

Add wine to pan, scraping pan to loosen browned bits. Stir in reserved broth, pork mixture, and sage; bring to a boil. Cover, reduce heat, and simmer 40 minutes or until pork is almost tender.

Stir in carrot. Simmer, uncovered, 20 minutes. Stir in mushrooms, 1/2 teaspoon salt, 1/4 teaspoon pepper, and chestnuts; simmer 10 minutes.

Nutritional Information

Calories:

276 (26% from fat)

Fat:

8.1g (sat 2.4g,mono 3.9g,poly 1g)

Protein:

23.9g

Carbohydrate:

26.2g

Fiber:

4g

Cholesterol:

63mg

Iron:

3.3mg

Sodium:

520mg

Calcium:

54mg