| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Dutch |
Meats |
5 |
Servings |
INGREDIENTS
| 2 |
lb |
Pork boneless shoulder |
| 1 |
tb |
Oil |
| 1 |
c |
Dry white wine |
| 1 |
tb |
Ground coriander |
| 1 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 1 |
lb |
New potatoes, cut into halve |
| 8 |
oz |
Mushrooms, cut into halves |
INSTRUCTIONS
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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