Pulled Pork and Wild Rice Stew
Teri Tsang Barrett
From Every Day with Rachael Ray
June-July 2008
SERVES 6
Prep Time: 5 min
Cook Time: 2 hr
2 tablespoons extra-virgin olive oil
One 2- to 2 1/2-pound boneless pork shoulder, cut into 2-inch cubes
Salt
One 32-ounce container (4 cups) chicken broth
1 pound (about 2 1/4 cups) wild rice
3 tomatoes, cored and quartered
2 cups Salsa Fresca
1 bunch scallions, chopped
Juice of 1/2 lemon
1. In a 5- to 6-quart Dutch oven, heat the olive oil over medium-high heat. Season the pork with 2 teaspoons salt. Add the pork to the skillet and cook, turning occasionally, until golden-brown, about 15 minutes. Add the chicken broth, bring to a simmer, cover and cook for 1 hour.
2. Stir in the wild rice, tomatoes and salsa and cook, stirring occasionally, until the pork is tender and the rice is cooked through, 45 minutes to 1 hour.
3. Shred the meat. Stir in the scallions and sprinkle with the lemon juice. Cover and let stand for 10 minutes before serving.
Swap it
Use small new potatoes and pearl onions instead of the wild rice.
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