Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lg Onion, chopped
3 Cloves garlic, minced
1/2 c Ham, baked, chopped
8 oz Mushrooms, cut up
2 1/2 lb Boneless pork, cubbed
3 tb Flour
2 ts Italian herb seasoning*
2 oz Can anchovy, drain, chop
1 Can tomatoes, crushed*
2 tb Tomato paste
2 tb Dry red wine
Parsely, chopped

*Do not drain can about 14 1/2 oz. tomatoes. Can use dried herbs:
1/2 tsp EACH of basil, marjoram, oregano, and thyme. In a 3 quart or
larger crockpot, combine onion, garlic, ham, and mushrooms. In a
small paper bag, shake the meat with the flour and seasonings, then
add to the cooker. Sprinkle any remaining flour over the anchovies
and add them to the cooker. Pour in tomatoes. In a small bowl, mix
tomato paste and wine; add to the cooker. Cover and cook at LOW
setting until pork is very tender when pierced (8-10 hours). Skim and
fat. Sprinkle with parsley. Source: "Sunset Crockery Cookbook" as
printed in the Fresno Bee, Nov. 1994. Formatted for MM by Lynne
(Kakeladi) Sammon, Visalia, CA

Browse by categories