Greek Pork Stew with Avgolemono
Greek Pork Stew with Avgolemono
Ingredients
For the Stew
- 1.5 kg pork shoulder, cubed
- to taste salt
- to taste pepper
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 2 carrots, chopped
- 1 teaspoon dried oregano
- 1 bay leaf
- 1 cup red wine
- 4 cups chicken broth
- 2 potatoes, cubed
- 1/2 cup orzo
For the Avgolemono
- 3 eggs
- 1/2 cup lemon juice
For Garnish
- as needed fresh dill
Instructions
- 1
Season the cubed pork shoulder generously with salt and pepper.
⏱️ 5 min
- 2
In a large pot, add the olive oil and brown the seasoned pork shoulder on all sides over medium-high heat.
⏱️ 10 min
- 3
Add the diced yellow onion, minced garlic, and chopped carrots to the pot. Sauté until softened, about 5-7 minutes.
⏱️ 7 min
- 4
Stir in the dried oregano and bay leaf.
⏱️ 1 min
- 5
Pour in the red wine and allow it to deglaze the pot, scraping up any browned bits from the bottom with a wooden spoon.
⏱️ 3 min
- 6
Add the chicken broth.
⏱️ 1 min
- 7
Add the cubed potatoes to the pot.
⏱️ 1 min
- 8
Bring the stew to a boil, then reduce the heat to low. Cover the pot and simmer for 1 hour.
⏱️ 60 min
- 9
After 1 hour, stir in the orzo and continue to cook for another 15 minutes, or until the orzo is tender and the stew has thickened slightly.
⏱️ 15 min
- 10
To prepare the avgolemono, whisk together the eggs and lemon juice in a separate bowl.
⏱️ 3 min
- 11
Slowly temper the egg-lemon mixture by gradually whisking in about 1 cup of the hot broth from the stew. This prevents the eggs from scrambling.
⏱️ 3 min
- 12
Once tempered, pour the avgolemono mixture back into the stew in the pot.
⏱️ 1 min
- 13
Stir the stew constantly over low heat until it thickens to your desired consistency. Do not boil after adding the avgolemono.
⏱️ 5 min
- 14
Garnish with fresh dill before serving.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Greek Pork Stew with Avgolemono
For the Stew
- 1.5 kg pork shoulder, cubed
- to taste salt
- to taste pepper
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 2 carrots, chopped
- 1 teaspoon dried oregano
- 1 bay leaf
- 1 cup red wine
- 4 cups chicken broth
- 2 potatoes, cubed
- 1/2 cup orzo
For the Avgolemono
- 3 eggs
- 1/2 cup lemon juice
For Garnish
- as needed fresh dill
Instructions
- 1
Season the cubed pork shoulder generously with salt and pepper.
⏱️ 5 min - 2
In a large pot, add the olive oil and brown the seasoned pork shoulder on all sides over medium-high heat.
⏱️ 10 min - 3
Add the diced yellow onion, minced garlic, and chopped carrots to the pot. Sauté until softened, about 5-7 minutes.
⏱️ 7 min - 4
Stir in the dried oregano and bay leaf.
⏱️ 1 min - 5
Pour in the red wine and allow it to deglaze the pot, scraping up any browned bits from the bottom with a wooden spoon.
⏱️ 3 min - 6
Add the chicken broth.
⏱️ 1 min - 7
Add the cubed potatoes to the pot.
⏱️ 1 min - 8
Bring the stew to a boil, then reduce the heat to low. Cover the pot and simmer for 1 hour.
⏱️ 60 min - 9
After 1 hour, stir in the orzo and continue to cook for another 15 minutes, or until the orzo is tender and the stew has thickened slightly.
⏱️ 15 min - 10
To prepare the avgolemono, whisk together the eggs and lemon juice in a separate bowl.
⏱️ 3 min - 11
Slowly temper the egg-lemon mixture by gradually whisking in about 1 cup of the hot broth from the stew. This prevents the eggs from scrambling.
⏱️ 3 min - 12
Once tempered, pour the avgolemono mixture back into the stew in the pot.
⏱️ 1 min - 13
Stir the stew constantly over low heat until it thickens to your desired consistency. Do not boil after adding the avgolemono.
⏱️ 5 min - 14
Garnish with fresh dill before serving.
⏱️ 1 min