Name: Pork stew with Mashed Potatoes
Prep time: 20 min
Total time: 2 h 20 min
Yield: 4
Cuisine: Greek Cuisine
Ingredients: 100 ml Olive oil; 1 kgs Pork neck, cut into large pieces; 2 qty Dried onion, sliced; 300 ml White wine; 500 ml Chicken broth; 1 tsp Dried oregano; 3 tsp Salt; 1 kgs Potatoes; 0.10 kgs Butter; 0.20 kgs Whipping cream; 0.20 kgs Milk

A very easy recipe, full of flavor, usually prepared for the Sunday’s lunch where the whole family is gathered!

Pork stew with Mashed Potatoes

Heat a saucepan over high heat, add a little olive oil and sauté the pork, until it acquires a very good color on all sides. Remove to a pan.

Discard the fat from the pot, return it to the heat and add the remaining olive oil. Add the onion, salt, and sauté, until it acquires an intense color and softens.

Return the pork to the pot with the onion, quench with the wine and let all the liquids evaporate completely.

Add the broth and oregano, salt and bring to a boil. Lower the heat immediately and cover with the lid. Cook at a very low temperature, in the oven or in the oven at 140 ° C, until the pork is tender. 

For the mashed potatoes. Put the potatoes in a saucepan and fill it with water until they are covered. Bring to a boil, lower the heat, salt, and cook until the potatoes are soft (when piercing them with a small knife, there should be no resistance). 

Heat the milk with the cream in a saucepan and keep the mixture warm. Strain the potatoes, let them cool a bit and peel them. Grind them in the grass mill and put them in a pot. Place this pot on medium heat and stir for 2-3 minutes with a ladle. Add the butter little by little and mix, taking care to homogenize each piece that we pour into the mixture, before adding the next one. Add the milk mixture slowly, stirring, until it is homogenous with the rest. Salt and taste.

Serve the puree immediately or keep it warm.

Pork stew with Mashed Potatoes

A very easy recipe, full of flavor, usually prepared for the Sunday’s lunch where the whole family is gathered!

Ingredients

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