Pork Stew with Chestnuts

1 1/2 weight boneless pork loin, lower into 1-inch cubes
2 tablespoons olive oil
1 medium onion, diced
1 carrot, diced
2 celery ribs, diced
2 tablespoons chopped fresh sage
2 cups dry pink wine
1/2 cup
Chicken Stock or bought stock
1 (3-inch) cinnamon adhere
1 bay leaf
Pinch of ground cloves
1 (10-ounce) jar cooked chestnuts
2 teaspoons cornstarch
Salt and freshly ground black pepper to taste

1. Preheat the oven broiler, and line a broiler pan with large-responsibility aluminum foil.
Broil pork for 3 minutes for every facet, or till browned. Shift pork to the slow cooker,
And pour inside any juices that add gathered in the pan.
2. heat oil in a tiny skillet previously mentioned medium-superior heat. add onion, carrot, celery, and
Sage, and cook, stirring usually, for 3 minutes, or right up until onion is translucent. Scrape
Blend into the slow cooker.
3. Add wine, stock, cinnamon adhere, bay leaf, and cloves to the slow cooker, and stir
Nicely. Cook on Lower for 6 to 8 several hours or on Superior for 3 to 4 hrs, or until pork is smooth.
4. If cooking on small, enhance the heat to Superior. mixture cornstarch and 2 tablespoons chilly
Water in a reduced cup. Stir chestnuts and cornstarch blend into pork.

Cook for anadditional 15 to 20 minutes, or until juices are effervescent and a little bit thickened.
Remove and discard cinnamon adhere and bay leaf, year to taste with salt and pepper,
And serve incredibly hot.