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Basque pork stew
Artist: _
Categories: Basque, Entrees, Meats, Pork, Soups & Stews, Western European
Yield: 4
Rating: 0
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Ingredients:
2 lbsLean pork shoulder
3 tbspOlive oil
Salt
Pepper
2 Onions, thickly sliced
1 cupChicken stock
2 tbspTomato paste
2 Sweet red peppers, in strips
1/4 lbsProsciutto or ham
-coarsely chopped
10 Garlic cloves, thin sliced
1 tspPaprika
1 tspDried thyme
1/4 tspHot pepper flakes
1 Orange
Procedures:
1Cut pork into 1-?inch cubes.
2In deep skillet or shallow saucepan, heat 1 tb of the oil over medium-high heat; brown pork in batches, adding more oil as necessary.
3Sprinkle with salt and pepper.
4Transfer to plate.
5[tip: brown meat in batches.
6Adding 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.
7Add stock and tomato paste; bring to boil, deglazing pan.
8Return pork to skillet; stir in red peppers, prosciutto, garlic, paprika, thyme and hot pepper flakes.
9Grate rind from orange; add to stew.
10Peel orange; chop coarsely and stir into stew.
11Reduce heat; cover and simmer over low heat, stirring occasionally, for 1 to 1-?hours or until pork in tender.
12Taste and adjust seasoning.
13[can be prepared up to 2 days ahead, covered and refrigerated.
14May be frozen for up to 2 months, thaw in refrigerator and bring to room temperature.
15Reheat 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.
16Serving suggestion: steam broccoli while stew reheats and serve it over rice.
 
 
 
 

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