Basque pork stew

Yield: 4 Servings

Measure Ingredient
2 pounds Lean pork shoulder
3 tablespoons Olive oil
Salt
Pepper
2 Onions, thickly sliced
1 cup Chicken stock
2 tablespoons Tomato paste
2 Sweet red peppers, in strips
¼ pounds Prosciutto or ham, coarsely chopped
10 Garlic cloves, thin sliced
1 teaspoon Paprika
1 teaspoon Dried thyme
¼ teaspoon Hot pepper flakes
1 Orange

Cut pork into 1-½-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 1-½ 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@... Submitted By "PAUL A. MEADOWS" <AG441@...> On THU, 1 FEB 1996 161401 -0400

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