Make-ahead: basque pork stew Recipe

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Make-ahead: basque pork stew

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Basque, Entrees, Pork, Stews, Western European

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Ingredients:

Procedures:

1	Cut pork into 1-?inch cubes.
2	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.
3	Sprinkle with salt and pepper.
4	Transfer to plate.
5	[tip: brown meat in batches.
6	Adding too much meat to the skillet at one time will cause meat to steam, not brown nicely.]
7	add onions to skillet; cook over medium heat, stirring occasionally, for 5 minutes.
8	Add stock and tomato paste; bring to boil, deglazing pan.
9	Return pork to skillet; stir in red peppers, prosciutto, garlic, paprika, thyme and hot pepper flakes.
10	grate rind from orange; add to stew.
11	Peel orange; chop coarsely and stir into stew.
12	Reduce heat; cover and simmer over low heat, stirring occasionally, for 1 to 1-?hours or until pork in tender.
13	Taste and adjust seasoning.
14	[can be prepared up to 2 days ahead, covered and refrigerated.
15	May be frozen for up to 2 months, thaw in refrigerator and bring to room temperature.
16	Reheat over medium-low heat.]
17	4 servings for $8.82 cdn [mar/95]
18	per serving: about 520 calories, 56 g protein, 24 g fat, 19 g carbohydrate high source fibre, excellent source iron.
19	serving suggestion: steam broccoli while stew reheats and serve it over rice.