Okra Stew

4 servings

Put the oil in a deep skillet or large pot over medium-high heat. When it’s hot, add the pork, bacon and chilies, if using, and cook, stirring and turning the pork occasionally, until browned on all sides, 10 to 15 minutes. Remove everything from the pan with a slotted spoon or tongs, leaving the fat behind.

Add the onion, celery, carrot, garlic and okra to the pan and sprinkle with some salt and pepper. Cook, stirring occasionally, until soft and brown, 8 to 10 minutes. Add the wine and stir for about a minute to scrape up all the browned bits from the bottom of the pan, then add the tomatoes and 1 cup water.

Return the pork, bacon, and chiles to the pot and bring to a boil. Reduce the heat so the mixture bubbles gently, cover the pan and cook, checking every now and then, until the meat is falling off the bone, about 2 hours. Take the pork out of the pan, remove the meat from the bones, roughly chop it, and return it to the pan. Taste and adjust the seasoning, and serve garnished with parsley, if you like.