Serves: 4
Ready in: about 2 hours
Ingredients:
2 lb pork shoulder, cubed in 1" pieces
3 tbsp olive oil
2 onions, chopped
salt & pepper
1 cup chicken stock
2 tsp tomato paste
2 red bell peppers, cut into thin strips
1/4 lb ham, chopped
7 crushed garlic cloves
1 tsp paprika
1 tsp dried thyme
1/4 tsp hot pepper flakes
1 orange
Directions:
1. Using the olive oil, brown the pork in a skillet. (This is best done in small batches, as too much meat in a skillet can cause steaming and not proper cooking.)
2. Add onions and cook for 5 minutes.
3. Add stock and tomato paste. Bring to a boil.
4. Return pork to the skillet. Stir in red pepper, ham, garlic and seasonings.
5. Grate rind from orange, add to stew. Peel orange, chop coarsely and stir into stew.
6. Reduce heat, cover and simmer on low heat. Stir occasionally for about 1 - 1 1/2 hours or until pork is tender.
7. Serve with hot rolls.
Ready in: about 2 hours
Ingredients:
2 lb pork shoulder, cubed in 1" pieces
3 tbsp olive oil
2 onions, chopped
salt & pepper
1 cup chicken stock
2 tsp tomato paste
2 red bell peppers, cut into thin strips
1/4 lb ham, chopped
7 crushed garlic cloves
1 tsp paprika
1 tsp dried thyme
1/4 tsp hot pepper flakes
1 orange
Directions:
1. Using the olive oil, brown the pork in a skillet. (This is best done in small batches, as too much meat in a skillet can cause steaming and not proper cooking.)
2. Add onions and cook for 5 minutes.
3. Add stock and tomato paste. Bring to a boil.
4. Return pork to the skillet. Stir in red pepper, ham, garlic and seasonings.
5. Grate rind from orange, add to stew. Peel orange, chop coarsely and stir into stew.
6. Reduce heat, cover and simmer on low heat. Stir occasionally for about 1 - 1 1/2 hours or until pork is tender.
7. Serve with hot rolls.