Braised Marsala Pork Stew with Cheddar Cornmeal Biscuits (+ a giveaway!!!

• Meat

  • 3 lb Pork shoulder, boneless

• Produce

  • 3 Carrots
  • 3 stalks Celery
  • 1 tsp Coriander, ground
  • 5 Garlic cloves
  • 1 tsp Italian herbs, dried
  • 1 Onion, large
  • 1/4 cup Parsley, fresh
  • 4 sprigs Thyme, fresh
  • 1 Yukon gold potato, large

• Refrigerated

  • 1 Egg

• Canned Goods

  • 4 cups Chicken stock, low sodium

• Baking & Spices

  • 1 tsp Ancho chili powder
  • 2 tbsp Baking powder
  • 2 tbsp Brown sugar
  • 1 cup Cornmeal, finely ground
  • 25 tbsp Flour
  • 1 Pinch Salt
  • 1 Salt and pepper
  • 2 tbsp Sugar

• Oils & Vinegars

  • 2 tbsp Olive oil

• Nuts & Seeds

  • 2 tsp Cumin, ground

• Dairy

  • 6 tbsp Butter, unsalted
  • 1 cup Cheddar cheese, grated sharp
  • 1 cup Milk
  • 3/4 cup Whole milk

• Beer, Wine & Liquor

  • 1 1/2 cups Holland house marsala cooking wine

Found on yestoyolks.com

Description

Directions

• Heat a large Dutch oven or heavy-bottomed, oven-safe pot over medium-high heat.
• Pat the pork dry with paper towels and liberally season on all sides with salt and pepper.
• Add the oil to the pot and once hot, add the pork pieces in batches. Cook for 2-3 minutes per side, or until all sides are crisp and golden brown.
• Remove the pork from the pot and place on a plate. Continue with remaining pork. Set seared pork aside.
• Reduce the heat to medium. To the drippings in the pan, add the butter, onion, carrots, and celery. Cook for 5 minutes, stirring frequently, or until the vegetables are tender.
• Add in the garlic, spices, brown sugar, and dried herbs and cook for another minute.
• Sprinkle the flour over the vegetables and toss to evenly coat. Cook for a couple minutes to get out the raw flour taste.
• Slowly and carefully stream in the marsala wine, scraping the bottom of the pot well to get up all the browned bits.
• Bring the mixture to a simmer and then stir in the stock and milk. Return it to a simmer.
• Once the liquid is simmering, return the pork to the pot, along with the fresh thyme and diced potato.
• Reduce the heat to low, partially cover the pot, and cook for 2-3 hours, stirring every now and then, or until the pork is tender and falling apart.
• Shred the pork to your liking and remove the pot from the heat. Stir in the parsley.
• Preheat the oven to 400°F.
• Combine the flour, cornmeal, baking powder, sugar, and salt in the bowl of a food processor. Pulse to combine.
• Whisk together the milk and egg in a measuring cup and, while pulsing the machine, slowly stream the mixture into the dry ingredients.
• Add in the cheese and melted butter and pulse a few more times to bring the mixture together.
• Spoon dollops of the biscuit dough on top of the stew. I made mine about 2 tablespoons each in size.
• Place the entire pot into the hot oven and bake for 15 minutes, or until the biscuits are puffed and golden.
• Allow the stew to cool slightly and garnish with additional parsley before serving.