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Peaches and pork stew
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| Artist: |
_ |
| Categories: |
Entrees, Pork, Soups & Stews |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 1
| tbsp | Olive oil | | 1 1/2
| lbs | Boneless pork loin, cut in | | | - ? cubes | | 1/2
| tsp | Salt | | 1/4
| tsp | Ground black pepper | | 2
| cup | Whole baby onions, frozen | | | - thaw, drain | | 1
| med | Green pepper, coarsely chop | | 1
| med | Sweet red pepper, coarse chp | | 1
| tbsp | Flour | | 3/4
| tsp | Cinnamon | | 1/4
| tsp | Nutmeg | | 1/8
| tsp | Allspice | | 1
| cup | Beef broth | | 5 1/2
| oz | Peach nectar | | 1
| lbs | Ripe peaches, peel, pit | | | - thick sliced |
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Procedures:
| 1 | Heat oil in 5 qt dutch oven over medium high heat. | | 2 | Sprinkle pork with salt & pepper. | | 3 | Saute pork in batches for 4 minutes or until browned. | | 4 | Remove to paper toweling to drain. | | 5 | Reduce heat to medium. | | 6 | Add onions, peppers and more oil if needed; saute 8-10 minutes or until onions are slightly golden. | | 7 | Whisk flour, cinnamon, nutmeg and allspice into broth until smooth. | | 8 | Add to pot along with nectar and pork. | | 9 | Cover; simmer 8 minutes. | | 10 | Add peaches; cook 4 minutes or until pork and peaches are tender. |
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