Recipe - Make-Ahead: Basque Pork Stew

2 pound Lean pork shoulder
3 tablespoon Olive oil
Salt
Pepper
2 Onions, thickly cut or sliced up
1 cup Chicken stock
2 tablespoon Tomato paste
2 Sweet red peppers, in strips
One fourth pound Prosciutto or ham,
coarsely chopped
10 Garlic cloves, thin cut or sliced up
1 teaspoon Paprika
1 teaspoon Dried thyme
One fourth teaspoon Hot pepper flakes
1 Orange

Cut pork into 11/2inch cubes. In deep skillet or shallow saucepan, heat 1
tablespoon of the oil over mediumhigh 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 1One half 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 mediumlow heat.]

4 servings for $8.82 CDN [Mar/95]

Per Serving: about 520 calories, 56 g protein, 24 g fat, 19 g carbohydrate
high source fibre, excellent source iron.

Serving suggestion: steam broccoli while stew reheats and serve it over
rice.

Source: Canadian Living magazine, Feb 95 Presented in article by Rose
Murray: "So Good To Come Home To"

[=PAM=] PA_Meadows@msn.com

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini