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Oaxacan-Style Pork Birria Italian-Style Stew
A fusion twist on traditional birria, this Italian-inspired stew combines the rich flavors of Oaxacan slow-cooked pork with Italian seasonings and herbs.
⏱75 min🍽4 servings📊medium
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Ingredients
- ●1 lb Slow-cooked Oaxacan pork (shredded)
- ●28 oz Canned crushed tomatoes
- ●1 cup Dry white wine
- ●2 cups Chicken broth
- ●2 tsp Italian seasoning
- ●2 Bay leaves
- ●3 cloves Garlicminced
- ●1 large Onionchopped
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Instructions
- 1
Heat oil in a large Dutch oven over medium heat. Add the onion and cook until softened, about 5 minutes.
- 2
Add the garlic and cook for 1 minute.
- 3
Add the white wine and cook until reduced by half, about 2 minutes.
- 4
Add the chicken broth, crushed tomatoes, Italian seasoning, and bay leaves. Stir to combine.
- 5
Add the shredded pork to the pot and stir to coat with the sauce.
- 6
Bring the stew to a simmer, then reduce the heat to low and cook, covered, for 20 minutes.
- 7
Season the stew with salt and pepper to taste.
- 8
Serve the stew hot, garnished with chopped fresh parsley, if desired.