Pork and pepper stew with oranges

1 Servings

Ingredients

QuantityIngredient
poundsBoneless pork shoulder or butt*; trimmed
Kosher salt and freshly ground black peppe
4tablespoonsOlive oil
2poundsOnions, halved and thickly sliced
4tablespoonsGarlic; thickly sliced
1cupDiagonally cut celery, in 1/2 inch slices
3mediumsPoblano chiles, seeded; thickly sliced
1teaspoonJalapeno chile; minced
1mediumRed bell pepper; thinly sliced
¾teaspoonFennel seed
2teaspoonsDried oregano
2cupsCanned tomatoes in juice; diced
cupRich chicken or vegetable stock
½cupDry white wine
2tablespoonsCalifornia or New Mexico chile powder
1teaspoonDried shrimp powder (optional)
cupGolden raisins
2tablespoonsFresh cilantro; chopped Garnish--
Orange segments
Cilantro sprigs
Orange-cinnamon rice (recipe follows)

Directions

Season the pork liberally with salt and pepper. In a heavy casserole or Dutch oven, heat 2 tablespoons of the olive oil and quickly brown the pork, in batches if necessary. Remove and set aside. Add the remaining 2 tablespoons of the oil to the pot and saute the onions, garlic, celery, poblanos, jalapeno and the red pepper over moderate heat until just beginning to color. Add the fennel seed, oregano, tomatoes, stock, white wine, chile powder and shrimp powder and bring to a boil. Add the pork and the raisins, reduce the heat, cover, and simmer gently until the pork is tender, about 35 to 40 minutes. Remove from the heat and skim any fat from the top.

Just before serving, stir in the chopped cilantro. Serve with Orange-Cinnamon Rice and garnish with orange segments and cilantro sprigs.

Yield: 6 to 8 servings

Recipe By : COOKING RIGHT SHOW#CR9621 Posted to MC-Recipe Digest V1 #230 Date: Mon, 30 Sep 1996 05:02:17 -0400 (EDT) From: Bill Spalding <billspa@...> NOTES : *cut into 2 inch cubes From SUNNY West Palm Beach, FL ...Anything NOT nailed down is a Kat toy.