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Ingredients
- 2 lb Lean pork shoulder
- 3 tb Olive oil
- Salt
- Fresh ground Pepper
- 2 Onions, thickly sliced
- 1 c Chicken stock
- 2 tb Tomato paste
- 2 Sweet red bell peppers, in strips
- 10 Garlic cloves, thin sliced
- 1 ts Paprika
- 1 ts Dried thyme
- 1/4 ts Hot pepper flakes
- 1 Orange
Details
Servings 4
Preparation time 30mins
Cooking time 120mins
Adapted from planetrjl.tripod.com
Preparation
Step 1
Cut pork into 1-1/2-inch cubes. In deep skillet or
shallow saucepan, heat 1 tb of the oil over
medium-high heat; brown pork in batches, adding more
oil as necessary. Sprinkle with salt and pepper.
Transfer to plate.
[Tip: Brown meat in batches. Adding too much meat to
the skillet at one time will cause meat to steam, not
brown nicely.]
Add onions to skillet; cook over medium heat, stirring
occasionally, for 5 minutes. Add stock and tomato
paste; bring to boil, deglazing pan. Return pork to
skillet; stir in red peppers, garlic,
paprika, thyme and hot pepper flakes.
Grate outer zest from orange; add to stew. Peel orange; chop coarsely and stir into stew. Reduce heat; cover and
simmer over low heat, stirring occasionally, for 1 to
1-1/2 hours or until pork in tender. Taste and adjust
seasoning.
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