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12 Servings
Pork
Greek
Main Dish Fall Winter Pork Greek

1/2 cup You must register in order to see the links
5 pounds You must register in order to see the links (about two)
1 pound Small white You must register in order to see the linkss cut into halves
6 cloves You must register in order to see the links chopped
2 1/2 cups Dry You must register in order to see the links
2 can (6 oz) You must register in order to see the links
2 can (14.5 oz) Beef You must register in order to see the links
4 tablespoon You must register in order to see the links
4 ea You must register in order to see the links
3 teaspoon Ground You must register in order to see the links
1/4 You must register in order to see the linksspoon Ground corriander
Hot cooked You must register in order to see the links

Heat oil in 5-quart dutch oven over medium-high heat. Brown 1/4 of pork in Dutch oven. Remove with slotted spoon; set aside. Brown remaining pork. Remove with slotted spoon; set aside.

Add onions and garlic to Dutch oven. Cook and stir about 5 minutes or until onion is soft. Return pork to Dutch oven.

Combine wine and tomato paste in small bowl until blended; add to pork. Stir in broth, vinegar, bay leaves, cinnamon and corriander. Bring to a boil over high heat. Reduce heat to low. Cover and simmer 45 minutes or until pork is fork-tender. Remove bay leaves before serving. Serve with rice.

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