Basque Pork Stew
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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=-] [email protected] Submitted By "PAUL A. MEADOWS"
<[email protected]> On
Servings: THU, 1 FEB 1996 161401 -0400
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