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Pork with Coriander (Afelia — Cyprus)
1 (2 pound) boneless pork shoulder
1 tablespoon vegetable oil
1 cup dry white wine
1 tablespoon ground coriander
1 teaspoon salt
1 pound new potatoes, halved
8 ounces fresh mushrooms, halved
Trim fat from pork; cut pork into 1-inch cubes.
Heat oil in Dutch oven until hot. Cook pork over medium heat, stirring occasionally, until all liquid is evaporated and pork is brown, about 25 minutes; drain fat.
Stir in wine, coriander, salt and pepper. Heat to boiling; reduce heat. Cover and simmer 45 minutes.
Stir in potatoes and mushrooms. Heat to boiling; reduce heat. Cover and simmer until pork and potatoes are tender, 15 to 20 minutes.
