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Braised Marsala Pork Stew with Cheddar Cornmeal Biscuits

Braised Marsala Pork Stew with Cheddar Cornmeal Biscuits {+ a giveaway!!!}


  • Yield: 8 servings 1x
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Ingredients

For the Stew:

  • 3-lb boneless pork shoulder, cut into 2-inch pieces
  • Salt and pepper
  • 2 tablespoons olive oil
  • 3 tablespoons unsalted butter
  • 1 large onion, diced
  • 3 carrots, sliced
  • 3 stalks of celery, diced
  • 5 garlic cloves, smashed
  • 2 teaspoons ground cumin
  • 1 teaspoon ancho chili powder (or regular chili powder)
  • 1 teaspoon ground coriander
  • 1 teaspoon dried Italian herbs
  • 2 tablespoons brown sugar
  • 5 tablespoons flour
  • 1½ cups Holland House® marsala cooking wine
  • 4 cups low-sodium chicken stock
  • 1 cup milk
  • 4 sprigs fresh thyme
  • 1 large Yukon gold potato, diced
  • ¼ cup fresh parsley, chopped

For the Biscuits:

  • 1¼ cups flour
  • 1 cup finely ground cornmeal
  • 2 tablespoons baking powder
  • 2 tablespoons sugar
  • Pinch of salt
  • ¾ cup whole milk
  • 1 egg
  • 1 cup grated sharp cheddar cheese
  • 3 tablespoons unsalted butter, melted

Instructions

For the Stew:

  1. Heat a large Dutch oven or heavy-bottomed, oven-safe pot over medium-high heat.
  2. Pat the pork dry with paper towels and liberally season on all sides with salt and pepper.
  3. Add the oil to the pot and once hot, add the pork pieces in batches. Cook for 2-3 minutes per side, or until all sides are crisp and golden brown.
  4. Remove the pork from the pot and place on a plate. Continue with remaining pork. Set seared pork aside.
  5. Reduce the heat to medium. To the drippings in the pan, add the butter, onion, carrots, and celery. Cook for 5 minutes, stirring frequently, or until the vegetables are tender.
  6. Add in the garlic, spices, brown sugar, and dried herbs and cook for another minute.
  7. Sprinkle the flour over the vegetables and toss to evenly coat. Cook for a couple minutes to get out the raw flour taste.
  8. Slowly and carefully stream in the marsala wine, scraping the bottom of the pot well to get up all the browned bits.
  9. Bring the mixture to a simmer and then stir in the stock and milk. Return it to a simmer.
  10. Once the liquid is simmering, return the pork to the pot, along with the fresh thyme and diced potato.
  11. Reduce the heat to low, partially cover the pot, and cook for 2-3 hours, stirring every now and then, or until the pork is tender and falling apart.
  12. Shred the pork to your liking and remove the pot from the heat. Stir in the parsley.

For the Biscuits:

  1. Preheat the oven to 400°F.
  2. Combine the flour, cornmeal, baking powder, sugar, and salt in the bowl of a food processor. Pulse to combine.
  3. Whisk together the milk and egg in a measuring cup and, while pulsing the machine, slowly stream the mixture into the dry ingredients.
  4. Add in the cheese and melted butter and pulse a few more times to bring the mixture together.
  5. Spoon dollops of the biscuit dough on top of the stew. I made mine about 2 tablespoons each in size.
  6. Place the entire pot into the hot oven and bake for 15 minutes, or until the biscuits are puffed and golden.
  7. Allow the stew to cool slightly and garnish with additional parsley before serving.