Peaches & pork stew
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Olive oil |
| 1½ | pounds | Boneless pork loin; cut in 3/4\" cubes |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Ground black pepper |
| 2 | cups | Whole baby onions; frozen, thaw, drain |
| 1 | medium | Green pepper; coarsely chop |
| 1 | medium | Sweet red pepper; coarse chp |
| 1 | tablespoon | Flour |
| ¾ | teaspoon | Cinnamon |
| ¼ | teaspoon | Nutmeg |
| ⅛ | teaspoon | Allspice |
| 1 | cup | Beef broth |
| 5½ | ounce | Peach nectar |
| 1 | pounds | Ripe peaches; peel, pit, thick sliced |
Directions
BILLS20086
Heat oil in 5 qt Dutch oven over medium high heat. Sprinkle pork with salt & pepper. Saute pork in batches for 4 minutes or until browned.
Remove to paper toweling to drain. Reduce heat to medium. Add onions, peppers and more oil if needed; saute 8-10 minutes or until onions are slightly golden. Whisk flour, cinnamon, nutmeg and allspice into broth until smooth. Add to pot along with nectar and pork. Cover; simmer 8 minutes. Add peaches; cook 4 minutes or until pork and peaches are tender.