This is a very easy recipe to make, cutting up the vegetables and pork are the most time consuming parts of the recipe. Be smart and use pork chops rather than pork roast so you don’t have to deal with as much fat and silver skin. I also used pre-cut carrots. Makes 4 servings.
In a 6-quart or larger Dutch oven, heat over medium high heat:
1 tablespoon olive oil
When shimmering, add:
3-4 cups diced pork (4-6 boneless pork chops depending on size and thickness)
1 teaspoon sea salt
1/2 teaspoon ground black pepper
Cook until the meat is browned on all sides. Lower heat to medium and add:
2 medium onions, diced
2 teaspoons minced garlic
Cook until the onions are translucent before adding:
2 tablespoons gluten-free, all-purpose flour
Mix the flour into the pan so that it absorbs the fat before adding to the pan:
1-1 1/2 cups sliced carrots
2 cups button or baby bella mushrooms, cleaned and cut into quarters (or 6ths if they are larger)
1 cup chicken stock (or bone broth)
Stir to combine these ingredients and mix the chicken stock into the meat mixture. In a small bowl combine:
2 tablespoons tomato paste
1-2 teaspoons siracha (optional)
1 tablespoon date syrup
Add to the pot along with:
5 large RIPE tomatoes, peeled and cut into quarters or eighths
2 teaspoons dried basil (or, if preferred add 2 tablespoons fresh chopped basil right before serving)
Stir to combine, reduce heat to low and let simmer for 45-50 minutes until meat is tender and carrots are cooked. Be sure to taste before serving and adjust salt and pepper as needed. Serve it over any starch your family likes – it will go great with rice, mashed potatoes or pasta, or any other grain such as quinoa.
cookingwithoutallergens 
One thought on “Pork and Tomato Stew”