Basque Pork StewFrom chef2 5 years ago
- Basque pork Stew shopping list
- Ingredients: shopping list
- 2 lbs lean pork shoulder, cut in 1-1/2" cubes shopping list
- 3 tbs olive oil shopping list
- salt & pepper to taste shopping list
- 2 onions, sliced thick shopping list
- 1 cup chicken stock shopping list
- 2 tbs tomato paste shopping list
- 2 sweet red peppers, cored and cut in strips shopping list
- 1/4 lb prosciutto (or baked ham), coarsely chopped shopping list
- 10 cloves garlic, thinly sliced shopping list
- 1 tsp paprika shopping list
- 1 tsp dried thyme shopping list
- 1/4 tsp crushed red pepper flakes shopping list
- 1 orange shopping list
How to make it
- Make Ahead Preparation:
- 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 to keep warm.
- Add onions to the skillet. Cook over medium heat, stirring occasionally, for 5 minutes or until onions are translucent.
- Add chicken stock and tomato paste to the hot pan to deglaze it and bring to a boil. Return pork to skillet. Add peppers, prosciutto, garlic, paprika, thyme and crushed red pepper flakes.
- Grate rind from orange; add orange zest to the stew. Peel remaining 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 is tender. Taste and adjust seasonings if necessary.
- 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.
- Last Minute Assembly:
- Defrost stew overnight in refrigerator. Reheat over medium-low heat.
- Serve as is or over a bed of steamed rice or egg noodles.
- Note: This recipe would also lend itself well to a crockpot. Simply brown pork on all sides in oil in hot pan. Add to crockpot with remaining ingredients. Set to low and cook for 6 to 8 hours.
The Cookchef2 Las Vegas, NV
The Rating2 people
this one sounds yummy.turtle66 in Sacramento loved it
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