INGREDIENTS

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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