Search for anything:

Santa Fe Pork Stew

pork, stews

2 large sweet green peppers
1-1/2 pounds lean boneless pork shoulder butt
2 tablespoons olive oil; approximately
3 carrots; sliced
3 cloves garlic; minced
1 onion; chopped
1 small sweet red pepper; chopped
1 tablespoon dried oregano
1/3 cup all-purpose flour
2-1/2 cups hot chicken stock
2 potatoes; peeled and diced
1/2 teaspoon (each) salt and pepper
1/4 teaspoon hot pepper sauce

Broil or grill green peppers, turning often, for about 20 minutes or until blistered and charred. Transfer to bowl; cover with plastic wrap and let cool completely. Peel, seed and chop; set aside. Trim fat from pork; cut into 1-inch cubes. In large Dutch oven, heat 1 tablespoon of the oil over medium-high heat; brown pork in batches, transferring to plate and adding up to 1 tablespoon more oil to pan as necessary. Drain off any fat. Reduce heat to medium; return pork and accumulated juices to pan. Add carrots, garlic, onion, red pepper and oregano. Cook, stirring, for about 5 minutes or until onion is softened. Add flour; cook, stirring, for 2 minutes or until moistened. Pour in hot stock, 3/4 cup at a time, stirring after each addition. Add roasted peppers, potatoes, salt, pepper and hot pepper sauce; reduce heat, cover and simmer for about 1-1/2 hours or until meat is tender. Simmer, uncovered, for about 5 minutes or until desired thickness. TIPS: If you have Cubanelle peppers or sweet banana peppers, you can substitute 4 for the sweet green peppers for more authentic flavour. Broil or grill 1 jalapeno pepper along with sweet green peppers and omit hot pepper sauce for even more roasted chili flavour.

Contributor: Canadian Living - April, 1998

Yield: 6 servings

---

Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes

MENU