Granny's Cuban Pork Stew
1-1/2 pounds boneless pork steak, cut into cubes
2 tablespoons fresh lime juice
4 cloves garlic, minced
1/2 teaspoon dried oregano
1/2 teaspoon dried cumin
1/2 teaspoon salt
Freshly ground pepper to taste
2 tablespoons olive oil
2 cups chopped yellow onion
1 green bell pepper, seeded and cut into 1-inch pieces
1/2 cup tomato paste
1 cup dry white wine
1 cup chicken stock or broth
1/4 cup sliced pimiento-stuffed olives
1/4 cup chopped parsley
1/4 teaspoon dried, crushed red pepper
1 bay leaf
In a bowl combine pork cubes, lime juice, 2 cloves minced garlic, oregano,
cumin, salt, and pepper and mix well. Cover and refrigerate several hours,
stirring once.
In a large Dutch oven over medium heat, warm oil. Add onion, bell pepper, and
remaining 2 cloves garlic and sauté until tender, about 5 minutes. Add meat and
sauté 5 minutes longer. Add remaining ingredients, reduce heat to medium-low,
and simmer, covered, until meat is no longer pink, 20 to 25 minutes. Remove lid
and simmer until slightly thickened, about 5 minutes longer. Remove bay leaf and
discard.