Anticiplate

Our best friend Dane just moved into a gorgeous loft in Pioneer Square. Erik got recruited to help him hang pictures, decide where furniture should go, and help him change burnt out light bulbs. I got recruited to provide sustenance. What is new? 

I actually had made this soup the day before on my day off after a long weekend of Nutcracker shows. But, as I was making it, I was just imagining all of the flavors melding together so beautifully on the next day. It took all of my willpower not to serve it that night for our dinner, and so when I was told we were going to help Dane the next day, I knew this would be a perfect opportunity for my stew to makes it’s debut. 

This stew reminds me of Christmas with its little specks of red and green. It is actually surprisingly healthy as far as comfort food goes. I did however treat the stew with a final drizzle of garlic olive oil that Dane had at his house just to put the stew over the edge. 

*This should be made 1 day ahead. 

Prep time: 20 minutes

Cook time: 2 1/2 hours

Serves 6

*Adapted from Gourmet

2.5 lbs. boneless pork shoulder, trimmed and cut into 1 1/2 inch pieces

8 c. water (2 quarts)

1 bay leaf

1/2 tsp. dried mexican oregano

2 15 oz. cans cannellini beans (or great northern), rinsed and drained

1 onion, chopped

2 cloves garlic, chopped

2 tsp. fresh rosemary, chopped

Kosher salt and Black pepper

Chicken stock (about 2 c. )

1 15 oz. can fire roasted diced tomatoes with green chiles, drained

3 c. flat-leaf parsley, very coarsely chopped

Extra virgin olive oil for drizzling

Bring pork and water to a simmer in a large soup pot. Skim any foam off the top, then add bay leaf and oregano. Simmer for 1 hour and 15 minutes. 

Add drained beans, to the pork mixture along with the onion, garlic, and rosemary, and 1/2 tsp. salt and pepper. Simmer, uncovered, about 30 minutes. 

Coarsely mash the stew with a potato masher so that the pork breaks up and the beans begin to soften (don’t mash all the beans, make sure that some are still recognizable).  At this point, if the stew looks too thick, add in some chicken stock so that the texture is to your liking. 

Add in the drained tomatoes, parsley and season with salt and pepper. Simmer for 3 minutes. Discard bay leaf. 

*Can be made 1 day ahead. Once cool, cover and chill the stew. Reheat gently by adding a little bit of chicken stock.