Spezzatino di Maiale (Italian pork stew)

Spezzatino di Maiale (Italian pork stew)

In my hubby’s Italian-American family, there is always someone in each generation who is the keeper of the Italian culinary tradition. Though I’m not Italian, I’m gunning for that spot.  This recipe is perfect for Superbowl Sunday.  Have plenty of warm Italian bread to dunk in the stew.

  • 1 tablespoon olive oil
  • 2 pounds cubed pork
  • 2 medium onions, chopped
  • 3 cloves garlic, minced
  • 1 tsp fennel seeds
  • 1 tsp red pepper flakes
  • 3/4 cup red wine, warmed
  • 3/4 cup dry Marsala wine, warmed
  • 1 15-oz cans of  tomatoes, preferably organic
  • 6 ounces pitted strong black oil-cured olives
  • 8 oz sliced bell peppers, mixed colors (Trader Joes sells frozen rainbow peppers in 1 pound bags)
  • Salt and pepper to taste
  • 1 tbsp minced fresh rosemary
  • ½ cup chopped basil
  • ½ cup minced Italian parsley

In a large pot, sauté pork cubes in the olive oil till browned.  Add onions and garlic and continue stirring until they are soft.  Add fennel seeds, pepper flakes, wine and Marsala and bring to a boil.  Boil until wine is reduced in half.  Add tomatoes, bring to a boil, then reduce heat to low and simmer for 1 ½ hours.  Add olives and peppers and simmer another ½ hour.  Stir in herbs and correct seasoning.  Cook for 3 minutes more.  Serve with a tossed salad, toasted Italian bread, and a light, zesty red wine.  Makes 6-8 servings.

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2 Responses to “Spezzatino di Maiale (Italian pork stew)”

  1. Emma P Says:

    This is the one I remember! Whilst in America I stayed with an old friend whose wife is Italian and I helped (haha drank Chianti while she cooked) prepare this dish. There are lots of recipes but this is the right one. Am about to make it for my English family.

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