Spicy pork ragout with cannelini and orange
Ragout and stew
You know how you cut recipes out of a newspaper and save them in a special place. And then you find it and make it and it's such a hit...you write the recipe down in your book and throw away the recipe you so carefully cut out? And all you know is that you got it from the New York Times at some point in your life.That's the story of this fabulous pork stew. Great for deep and darkest winter with the splash of fresh orange and parsley to remind you that spring will be here soon enough.
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