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Ragout of Pork w/Chestnuts

6 tablespoons of chopped pork fat
6 pounds of lean pork shoulder
Seasoned flour
8 medium onions, thinly sliced
3 cloves of garlic, minced
red wine
4 cups of canned whole chestnuts
2 teaspoons of sage
Chopped parsley

Place the pork fat in a Dutch oven and cook over medium heat until crisp, stirring frequently. Cut the pork shoulder into 1 1/2 inch cubes and dust with seasoned flour. Cook in pork fat over high heat, turning to brown evenly on all sides. Add the onions and garlic and cook for 2 minutes. Add enough wine to cover and bring to a boil. Cover. Bake at 350ºF. for 1 hour and 30 minutes to 2 hours. Drain the chestnuts and cut in half. Add to the pork mixture. Add the sage and more wine, if needed. Cover and bake for 30 to 35 minutes or until the pork is tender. Garnish with the parsley and serve over rice. 8 - 10 servings

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