Make-ahead: Basque Pork Stew

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CATEGORY	CUISINE	TAG	YIELD
Meats	Basque	Main dish, Pork, Stews	4	Servings

INGREDIENTS

2	lb	Lean pork shoulder
3	T	Olive oil
		Salt
		Pepper
2		Onions, thickly sliced
1	c	Chicken stock
2	T	Tomato paste
2		Sweet red peppers, in strips
1/4	lb	Prosciutto or ham
		coarsely chopped
10		Garlic cloves, thin sliced
1	t	Paprika
1	t	Dried thyme
1/4	t	Hot pepper flakes
1		Orange

INSTRUCTIONS

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, prosciutto, garlic,
paprika, thyme and hot pepper flakes.  Grate rind 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.  [Can be
prepared up to 2 days ahead, covered and refrigerated. May be  frozen
for up to 2 months, thaw in refrigerator and bring to room
temperature. Reheat over medium-low heat.]  4 servings for $8.82 CDN
[Mar/95]  Per Serving: about 520 calories, 56 g protein, 24 g fat, 19 g
carbohydrate high source fibre, excellent source iron.  Serving
suggestion: steam broccoli while stew reheats and serve it  over rice.
Source: Canadian Living magazine, Feb 95 Presented in article by Rose
Murray: "So Good To Come Home To"  [-=PAM=-]   PA_Meadows@msn.com  From
Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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