| 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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