11. February 2014 · 7 comments · Categories: Recipe

greek stew ingred.I was looking through my dad’s folder of handwritten recipes for the Coq au Vin he used to make, my choice for Valentine’s Day dinner, when I found another–Greek Pork Stew.  It sounded like the perfect thing for a cold winter night and something that would freeze well for next week when I’m on a cheese-making course in Lynden and my husband is here; I thought it would be nice to have a few alternatives to his usual home-alone peanut butter toast.  Until a few years ago, I thought pork was the worst of all meat–a pale, dry, tasteless lump.  And then came exposure to farm-raised pigs and I understood; that crate-free life foraging in the sun and fresh air isn’t just more humane, it makes for pork that is rich, slightly red in color and full of fat and flavor.

pork stew

Greek Pork Stew

1 1/2 lbs. pork shoulder, cubed

4 or 5 T olive oil

1/2 lb. small white onions, peeled and left whole

8 cloves garlic, sliced

1 28-oz can whole tomatoes, cut into pieces in the can with kitchen shears

1 1/2 cups red wine

2 bay leaves

zest of one lemon (remove strips with a vegetable peeler)

1 T chopped fresh rosemary

2 tsp. dried oregano

2 T chopped fresh basil

salt and pepper

Brown the pork in olive oil in a dutch oven, working in a couple of batches.  Remove and set aside.  Add the onions and garlic and cook gently, adding a little water to keep from burning, for about 5 minutes, covered.  Remove cover, add back the pork and remaining ingredients.  Bring to a boil, reduce to a simmer, and place the lid on, but not tightly, so that some of the liquid can escape.  Simmer for about 2 or 3 hours or until the pork is very tender.  Remove pork and onions with a slotted spoon and set aside.  Raise heat on stove and simmer liquid until thickened.  Return pork and onions to pot and stir to heat through.  Serve with roasted potatoes or with orzo.


  1. Hey Darlene, Excited about your new adventure!!
    The Greek Pork stew made me remember a time at the Delta Tau Delta house I cooked in for 3 yrs. I tried to make an “International” nite once a week or so to help educate the guys, so when they’re out with business associates, or looking for work, etc. that they don’t just order “hamburger and french fries”. So, I made a “Greek” day. Moussaka, Falafel, spanikopita, baklava, greek salad, for dinner and gyros for lunch. All they could say was “What is it?” So I tell them that this is a “Greek” house, and they should know what Greek food is. Last time I made it. Except one guy “had” to take some baklava home to his mom to see if it was as good as hers. Never did hear back.


  2. Hi
    I am going to try your dad’s pork recipe next week. Tate shot a wild pig with his bow. It should be awesome. I just bought a red wattle pig from a friend. It’s supposed to have great meat. Will let you know how the bacon turns out.
    Take care.


    • Great, hope the recipe works for you. Best next day (like all stews). Funny, pigs are on my mind a lot…we’re deciding what animals to raise next on our farm (already have cattle) and pigs and sheep are top of the list. I’m pushing for heritage breeds like the Red Wattle and we’ll plant hazelnut trees for them to feed on.


      • I just planted a very small food forrest at the house. Chestnut trees, with support trees of mulberry, crab apple, olives, figs, etc. The chickens should do well.
        I am up to about 15 fig varieties.
        Someone really should intervene!


        • We totally need to have you come out and consult on our farm. First, though, I think Phil and I need to make a trip out to Pine Prairie. I’m sure it counts as a tax-deductible expense.


        • That’s where all the damn trees are. Oh yeah, sure, “bring your tent and your boots Eric, we’re going to plant a 1000 trees in Arkansas” he says. “We’ll be there at the crack of dawn.” Crack of 9:30 more like. And the only trees in sight* were the ones I had to purchase with a money order from the Columbia, LA post office because SOMEONE forgot to make arrangements in advance.

          *Apart from the ten trillion pine trees making up the Greater Metropolitan Kiblah area.


          • I would love for you and phil to come out for a visit. Louisiana seems so full of lawyers lately that I would prefer to visit your place. You don’t need me to consult but I will lone you a couple of tree planting teenagers! I looked up your farm online and it looks beautiful and a great place to live. Not to many lawyers I would expect.
            Nobody likes lawyers.

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