Pork and Spinach Stew
A very aromatic pork and spinach stew in tomato sauce. Easy to make, warm, and comforting.
Servings: 4 people
Calories: 518kcal
Ingredients
- 1.7 lbs lean pork meat 750 g
- 2 tablespoons vegetable oil
- 1 onion medium to large
- 2.2 lbs spinach 1 kg, weighed after removing the stems, Note 1
- 1 cup tomato puree 250 ml, Note 2
- ¼ cup vegetable broth 50 ml
- 3 large garlic cloves
- 2 teaspoons fresh lemon juice or more to taste
- fine sea salt and pepper
Instructions
- Chop the meat into smallish cubes. Chop the onion finely.
- Sear: Heat the oil in a large, deep, thick-bottomed pot (Dutch oven, for instance) and cook the onion for about 1 minute. Add the meat cubes, stir well, cover, turn down the heat and cook for about 10 minutes.
- Stew pork: Add half of the tomato puree, vegetable broth, and about ¼ teaspoon salt to the meat. Cover again and continue stewing on low heat for about 30-40 minutes or until the meat is very tender. Stir from time to time and add very little extra water if you think it might get too dry.
- Add spinach: In the meantime, wash the spinach and remove the stalks. Chop the spinach roughly. Add to the pot. Leave for a couple of minutes until wilted; add the remaining tomato puree, then stir well and cover again. Continue cooking for about 10 minutes or until the spinach is cooked but not mushy.
- Add garlic: Chop the garlic finely and add it to the pot during the last five minutes of the cooking time.
- Adjust the taste with lemon juice and salt and pepper. Serve with bread or potatoes, or rice.
Notes
- Mature spinach, not baby spinach.
- Plain pureed tomatoes, not tomato sauce and not tomato paste.
Nutrition
Serving: 1/4 of the dish | Calories: 518kcal | Carbohydrates: 19g | Protein: 59g | Fat: 24g | Saturated Fat: 6g | Polyunsaturated Fat: 15g | Cholesterol: 150mg | Sodium: 611mg | Fiber: 8g | Sugar: 6g