Pork and Mushroom Stew
Ingredients
- 2 T ghee or coconut oil
- 1½ lbs pork loin cut into
- 1- inch cubes and patted dry
- 1 medium onion chopped
- 1 clove garlic chopped
- 2 T dried oregano
- 2 T dried mustard
- ½ t freshly ground whole nutmeg
- ½ t Himalayan salt
- ½ t freshly cracked black pepper
- 1½ cups beef bone broth
- 2 T white wine vinegar
- 1 lb white button mushrooms
- 1 cup water
- ¼ cup full-fat coconut milk
- ¼ cup ghee
- 3 T capers
Instructions
- Melt the ghee or coconut oil in a heavy skillet set over high heat. In batches, add the pork in single layers and brown on all sides. Once browned, place the pieces into a bowl.
- Once all the meat has browned, lower the heat to medium. Add a bit more fat to the pan, and sauté the onion and garlic until fragrant and translucent. Add the seasonings and stir to coat. Then add the broth and white wine vinegar.Place the meat and juices back into the pan, bring to a simmer.
- Transfer to the slow cooker and cook on LOW for 6 hours. Add the mushrooms and cup of water, and continue cooking for 2 hours on LOW.
- Ladle a little bit of the cooking liquid into a measuring cup—whisk in the coconut milk and ghee, then return to the slow cooker. Add the capers, mix one final time and serve.
Nutrition
Calories: 473kcalCarbohydrates: 9gProtein: 39gFat: 33g
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