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Ingredients
  • ¼ cup extra-virgin olive oil
  • 3 tablespoons butter (substitute dairy-free butter, or coconut oil to make dairy-free)
  • 2 cups all-purpose flour (substitute gluten-free AP flour to make gluten-free)
  • 3 pounds pork shoulder, cut into 1 to 2-inch pieces
  • Kosher salt
  • Freshly ground black pepper
  • 1 bottle dry white wine (recommended: Chardonnay)
  • 8 fresh thyme sprigs
  • 6 garlic cloves, minced
  • 2 bay leaves
  • 4 cups chicken stock
  • 1 pound gold potatoes, scrubbed clean and cut in ½ (cut larger ones into quarters)
  • 2 large carrots, peeled and chopped
  • 3 ribs of celery, chopped
  • 1 onion, chopped
  • Fresh flat-leaf parsley, chopped, for garnish
Steps
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