Combine in a large stew pot:
2 cups red wine
2 cups broth/stock (~14.5 oz can)
2# pork shoulder or loin, cut into small chunks
10 cloves garlic, peeled, left whole
1 onion, chopped
1/3 # carrots, peeled, large chunks
10 - 14 (~8 oz) mushrooms, quartered
3 Roma tomatoes, seeded and chopped (preferably peeled)
Add seasonings as desired:
salt and pepper
1 bay leaf
tarragon
clove
thyme
nutmeg
1/2 tsp cocoa (trust me, do it!)
Simmer several hours (~3), till pork is tender.
Taste and adjust seasonings as needed. Continue simmering to meld flavors.
optional: remove solids and cook liquid to reduce, then recombine.
based on this recipe: http://cooking.nytimes.com/recipes/11861-braised-pork-with-red-wine
Serve with barley or rice, green salad, red wine (or all by itself!)
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