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Pork and Red Pepper Stew

Serves 6 to 8

This is a delicious and easy pork stew recipe that is also quite healthy. You can use all red peppers or a mixture of red and green. I happened to have some frozen homemade pork broth the first time I made the recipe, but I usually use chicken broth, which is perfectly acceptable. You can add other items, such as mushrooms or, for an easy one pot meal, add potatoes.

Ingredients

Season the pork with salt and pepper. Heat the olive oil in a stew pot over high heat. Add the pork in batches, browning all sides. Remove from pan. Reduce heat to medium-high. Add the carrot, celery and onion. Sauté until lightly browned, about 5 minutes. Add the peppers and garlic and sauté another 2 minutes. Return the pork to the pot. Add the juniper berries, thyme, rosemary, and bay leaf. Sprinkle with the flour and stir until flour is well-combined with the vegetables and meat. Add the chicken broth and vermouth. Stir well until thickened. Reduce heat to low; cover and simmer until the pork is very tender, about 1-1/2 to 2 hours. (Add some water or broth if the juices get too thick.) Taste for seasoning. Serve with rice or buttered noodles.

Notes: As with most stews, this can be made a day ahead and reheated. Leftovers are also very good.