James's Basque Pork Stew
2 lb Lean pork shoulder
3 tbl Olive oil
Salt
Pepper
2 x Onions, thickly sliced
1 cup Chicken stock
2 tbl Tomato paste
2 x Sweet red peppers, in strips
1/4 lb Prosciutto or ham, coarsely chopped
10 x Garlic cloves, thin sliced
1 tsp Paprika
1 tsp Dried thyme
1/4 tsp Hot pepper flakes
1 x Orange
Method :
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.]
Serving suggestion: steam broccoli while stew reheats and serve it over rice.
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into action, and discipline that enabled us to follow through.
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