When it's cold, it's time to start thinking about warming, delicious foods, soups and stews being high on that list.
We have a newfound love of leeks. They are delicious and amazing, like a mild onion. There is a little bit of a trick to cleaning them (cut off the green stem, and slice the white part down the middle) to get out the dirt, so make sure you do not skip that step!
Adding pork seems like a natural choice for leeks because it has a lot of fat, and fat translates to flavor. When we cook this recipe, we remove a lot of fat but add in any large fat pieces, just for flavor―don't eat them.
The tomato paste gives a little acidity to pork stew that's really tasty.
The beauty of this recipe is once you brown the meat, you pretty much add in the remaining ingredients and let it do its thing. It just simmers away mixing and intertwining all these delicious flavors.
This kind of cooking is perfect for those nights where you had a hard day or if you just don’t want to do too much to still have a nice and delicious meal.
So go ahead, get warm, fill your home with delicious smells, and enjoy this tasty dish.
Heat a soup pot over medium-high heat with enough olive oil to coat bottom.
Once hot, add in diced leeks, onion, and garlic. Sauté until leeks/onions are soft, about 5 to 7 minutes.
When leek/onion mixture is done, add in pork and brown on all sides.
After browning meat, add in salt, pepper, chicken stock, and tomato paste. Mix well.
Bring to a boil.
Once boiling, cover, and reduce heat to simmer.
Simmer for 45 minutes or until meat is cooked and tender.
Once done, spoon into a bowl, and serve.