Spiced Stew with Chestnuts

• 2½ pounds (1.2 kg) boneless pork shoulder
• 2 tablespoons (30

Cut the pork into 1¼-inch (3-cm) cubes, discarding the tendons and most of the fat. The cubes should be about twice the size of the chestnuts. Melt the butter in a sauté pan or large frying pan over medium-high heat and fry the cubes in batches, taking about 10 minutes to brown each batch well on all sides. Return all the browned pork to the pan, stir in the chestnuts, and spread the mixture in