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Make-Ahead: Basque Pork Stew



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Make-Ahead: Basque Pork Stew

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Posted by ADMIN at 09/26/2007 06:35 | 0 comments

Directions:

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.]



Ingredients:

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

Serves:

4 Servings

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