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  Basque Pork Stew
  Category: Misc
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 220
Ingredients:
2 lb Lean pork shoulder
3 tbsp Olive oil
Salt
Pepper
2 Onions, thickly sliced
1 cup Chicken stock
2 tbsp Tomato paste
2 Sweet red peppers, in strips
1/4 lb Prosciutto or ham, coarsely chopped
10 Garlic cloves, thin sliced
1 tsp Paprika
1 tsp Dried thyme
1/4 tsp Hot pepper flakes
1 Orange
Instructions:
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 Submitted By "PAUL A. MEADOWS"
On THU, 1 FEB 1996 161401 -0400
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