Yield: 6 to 8 servings

2 tablespoons canola oil, divided
2 pounds boneless pork shoulder, cut into 2-inch cubes
4 ounces country ham or bacon, chopped
2 medium carrots, roughly chopped
1 large onion, roughly chopped
1 stalk celery, roughly chopped
2 cloves garlic, minced
4 cups chicken broth
1 cup white wine
1 (14.5-ounce) can diced tomatoes
4 sprigs fresh thyme
2 bay leaves
1 teaspoon ground black pepper
¼ teaspoon crushed red pepper
3 cups shelled boiled peanuts (approximately 6 cups peanuts before shelling)
2 cups torn day-old French bread
¼ cup chopped fresh parsley
1 tablespoon olive oil
1. In a large skillet, heat 1 tablespoon canola oil over medium-high heat. Add pork shoulder in batches, and cook until very brown on all sides, approximately 4 minutes per side. Remove from skillet, and set aside.

2. In a large pot, heat remaining 1 tablespoon canola oil over medium-high heat. Add country ham or bacon, and cook until browned, approxi-mately 4 minutes. Add carrots, onion, celery, and garlic. Cook until softened, approximately 6 minutes. Add chicken broth, wine, tomatoes, thyme, bay leaves, black pepper, and red pepper. Add browned pork; bring to a boil, and reduce to a simmer. Cover and cook until pork is tender, approximately 1 hour.

3. Remove and discard thyme and bay leaves; stir in peanuts.

4. In the work bowl of a food processor, pulse bread, parsley, and olive oil together until coarse bread crumbs are formed. Sprinkle on top of stew. Cover and let simmer on very low heat until bread crumbs have thickened sauce, approximately 30 minutes.