1. Toss the pork cubes in flour, salt, pepper and paprika, and in a large saucepan, brown them in the olive oil 2. Add portabella mushrooms and sliced onion and saute for 5 more minutes 3. Stir in the wine, basil, coriander and rosemary, scraping up any browned bits on the bottom of the pan 4. Cover stew and cook over low heat for an hour; uncover and cook for another 15 minutes or until liquid thickens up a little 5. Just before serving, stir in the fresh lemon juice; garnish with fresh parsley or cilantro ---------------------------------------------------------------------------
Nutrition
Ingredients
