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Prep Time:
30 mins
Cook Time:
2 hrs
Total Time:
2 hrs 30 mins
Servings:
6
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Ingredients
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4 1/2 pounds boneless pork shoulder roast, cut into 2- to 3-inch chunks
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3 teaspoons kosher salt, or to taste
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1/4 cup honey
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1 cup fresh blackberries, or other fresh berries
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2 tablespoons lingonberry jam
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6 cups cold water
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3 cloves garlic, peeled
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1 teaspoon dried thyme
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1 teaspoon ground coriander
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1 yellow onion, cut into large dice
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2 leeks, washed thoroughly, cut into 1-inch pieces
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10 large brown mushrooms, halved
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1 small green cabbage, cut into 1-inch pieces
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3 large carrots, peeled and cut into 2-inch pieces
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2 fennel bulbs, halved and cut into 1/4-inch strips
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1/4 cup torn cilantro leaves
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1/4 cup chopped fresh dill
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2 tablespoons fresh thyme leaves
Directions
Add pork to a large soup pot or Dutch oven. Add salt, honey, berries, lingonberry jam, and cold water, and turn the heat to high.
While stew is coming to a boil, add garlic, dry thyme, and ground coriander. When mixture comes to a rolling boil, reduce heat to low, and simmer gently for 45 minutes, stirring occasionally.
Stir in onion, leeks, and mushrooms, and simmer until meat is almost, but not quite fork tender, about 45 minutes more.
Stir in cabbage, carrots, and fennel; continue to simmer until vegetables and meat are very tender, about 30 minutes.
Season to taste with salt. Serve with fresh herbs scattered over the top.
John Mitzewich
Chef’s Note:
This stew can be made with any meat.
For best results, purée the black berries, and pass through a strainer to catch the seeds before adding to the stew.
Other root vegetables such as turnips, beets, and rutabagas were common ingredients used by the Vikings, and can all be added to this stew as well.
I Made It
Nutrition Facts (per serving)
1134
Calories
73g
Fat
35g
Carbs
83g
Protein
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Nutrition Facts
Servings Per Recipe
6
Calories
1134
% Daily Value *
Total Fat
73g
94%
Saturated Fat
27g
134%
Cholesterol
306mg
102%
Sodium
918mg
40%
Total Carbohydrate
35g
13%
Dietary Fiber
6g
23%
Total Sugars
23g
Protein
83g
165%
Vitamin C
47mg
52%
Calcium
195mg
15%
Iron
7mg
38%
Potassium
1700mg
36%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
