Pork with Coriander
Yield
5 servingsPrep
15 minCook
90 minReady
110 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
pork shoulder
boneless |
|
| 1 | tablespoon |
vegetable oil
|
|
| 1 | cup |
white wine
dry |
*
|
| 1 | tablespoon |
coriander
ground |
|
| 1 | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
|
|
| 1 | pound |
new potatoes
cut into halves |
|
| 8 | ounces |
mushrooms
cut into halves |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
pork shoulder
boneless |
|
| 15 | ml |
vegetable oil
|
|
| 237 | ml |
white wine
dry |
*
|
| 15 | ml |
coriander
ground |
|
| 5 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
| 453.6 | g |
new potatoes
cut into halves |
|
| 231.2 | ml/g |
mushrooms
cut into halves |
|
Directions
Trim fat from pork.
Cut pork into 1-inch cubes.
Heat oil in Dutch oven until hot.
Cook pork over medium heat, stirring occasionally, until all liquid is evaporated and pork is brown, about 25 minutes.
Drain fat.
Stir in wine, coriander, salt and pepper.
Heat to boiling.
Reduce heat.
Cover and simmer 45 minutes.
Stir in potatoes and mushrooms.
Heat to boiling.
Reduce heat.
Cover and simmer until pork and potatoes are tender, 15 to 20 minutes.
