Recipe - Italian Pork Stew

1 lg Onion, chopped
3 Cloves garlic, minced
One half cup Ham, baked, chopped
8 ounce Mushrooms, cut up
2 One half pound Boneless pork, cubbed
3 tablespoon Flour
2 teaspoon Italian herb seasoning*
2 ounce Can anchovy, drain, chop
1 Can tomatoes, crushed*
2 tablespoon Tomato paste
2 tablespoon Dry red wine
Parsely, chopped

*Do not drain can about 14 One half oz. tomatoes. Can use dried herbs: One half tsp
EACH of basil, marjoram, oregano, and thyme. In a 3 quart or larger
crockpot, combine onion, garlic, ham, and mushrooms. In a small paper bag,
shake the meat with the flour and seasonings, then add to the cooker.
Sprinkle any remaining flour over the anchovies and add them to the cooker.
Pour in tomatoes. In a small bowl, mix tomato paste and wine; add to the
cooker. Cover and cook at LOW setting until pork is very tender when
pierced (810 hours). Skim and fat. Sprinkle with parsley. Source: "Sunset
Crockery Cookbook" as printed in the Fresno Bee, Nov. 1994. Formatted for
MM by Lynne (Kakeladi) Sammon, Visalia, CA
Posted to MMRecipes Digest by "Robert Ellis" rpearson@snowcrest.net on
Feb 3, 1998