Pork Stew with Cipollini, Mushrooms, and Chestnuts

Ingredients

• 0.5 teaspoon pepper black divided
• 1.5 cups carrots (1-inch)
• 1 cup bottled chestnuts coarsely chopped
• 1 pound cipollini onions peeled
• 2 teaspoons rubbed sage dried
• 1 cup cooking wine dry white
• 4 cups less-sodium chicken broth fat-free
• 0.3 cup flour all-purpose
• 5  garlic cloves minced
• 1.5 ounces mushroom medley dried
• 2 teaspoons olive oil 
• 2 pounds boston butt pork roast boneless trimmed cut into bite-sized pieces
• 0.8 teaspoon salt divided

Equipment

• bowl
• frying pan
• sauce pan
• dutch oven
• colander

Directions

1. Bring broth and mushrooms to a boil in a medium saucepan.
2. Remove from heat; cover and let stand 20 minutes or until tender.
3. Drain mushrooms in a colander over a bowl, reserving broth.
4. Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray.
5. Add onions; saut 6 minutes or until lightly browned.
6. Add garlic; saut 1 minute. Spoon onion mixture into a large bowl.
7. Place flour in a shallow bowl or pie plate. Dredge pork in flour, shaking off excess.
8. Heat oil in pan over medium-high heat.
9. Add half of pork mixture; sprinkle with 1/8 teaspoon salt and 1/8 teaspoon pepper. Cook 6 minutes, browning on all sides.
10. Add pork to onion mixture. Repeat procedure with remaining pork mixture, 1/8 teaspoon salt, and 1/8 teaspoon pepper.
11. Add wine to pan, scraping pan to loosen browned bits. Stir in reserved broth, pork mixture, and sage; bring to a boil. Cover, reduce heat, and simmer 40 minutes or until pork is almost tender.
12. Stir in carrot. Simmer, uncovered, 20 minutes. Stir in mushrooms, 1/2 teaspoon salt, 1/4 teaspoon pepper, and chestnuts; simmer 10 minutes.