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| Make-Ahead: Basque Pork Stew Recipe |
Category: Pork / Entrees
Rating:
N/A
Servings: 4
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Ingredients
2 lb lean pork shoulder
3 tablespoon olive oil
1 salt
1 pepper
2 onions, thickly sliced
1 cup chicken stock
2 tablespoon tomato paste
2 sweet red peppers, in strips
1/4 lb prosciutto or ham, coarsely chopped
10 garlic cloves, thin sliced
1 teaspoon paprika
1 teaspoon dried thyme
1/4 teaspoon hot pepper flakes
1 orange
Cooking Directions:
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
entrees,pork,stews
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