Free Recipe Make-Ahead: Basque Pork Stew
Recipe Type: P Recipes
Recipe Preparation: boil
Cooking Temperature:
Recipe Serves: 4
Ingredients for Make-Ahead: Basque Pork Stew Recipe
2 lb Lean pork shoulder
3 tb Olive oil
Salt
Pepper
2 Onions, thickly sliced
1 c Chicken stock
2 tb Tomato paste
2 Sweet red peppers, in strips
1/4 lb Prosciutto or ham,
-coarsely chopped
10 Garlic cloves, thin sliced
1 ts Paprika
1 ts Dried thyme
1/4 ts Hot pepper flakes
1 Orange
Make-Ahead: Basque Pork Stew Preparation
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 From Gemini”s MASSIVE MealMaster collection at www.synapse.com/~gemini
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