Ragoût de Porc aux Champignons

Ingredients

• 2 pounds pork shoulder
• 8 ounces mushrooms
• 2 medium onions
• 4 cloves garlic
• 1 cup white wine
• 1 teaspoon thyme
• 2 leaves bay leaves
• 2 tablespoons olive oil
• 2 cups chicken broth
• 2 medium carrots
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 tablespoons fresh parsley

Instructions

1. 1

   Cut the pork shoulder into 1-inch cubes and season with salt and black pepper.

2. 2

   Heat olive oil in a large Dutch oven over medium-high heat. Add the pork cubes in batches, browning them on all sides, about 5-7 minutes per batch. Remove and set aside.

3. 3

   In the same pot, add chopped onions and cook until softened, about 5 minutes. Stir in minced garlic and cook for another minute until fragrant.

4. 4

   Add sliced mushrooms and carrots to the pot. Cook until the mushrooms are browned, about 5-7 minutes.

5. 5

   Pour in the white wine, scraping the bottom of the pot to deglaze. Allow it to simmer for 2-3 minutes.

6. 6

   Return the browned pork to the pot. Add chicken broth, thyme, and bay leaves. Stir to combine.

7. 7

   Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for 1.5 to 2 hours, or until the pork is tender.

8. 8

   Remove bay leaves and stir in chopped fresh parsley before serving.

9. 9

   Serve hot with crusty bread for dipping.