Pork Stew with Sweet & Hot Peppers from the Abruzzo

Pork Stew with Sweet & Hot Peppers from the Abruzzo
Photo by Leigh Beisch

Ingredients

  • 1 fresh hot chile pepper (jalapño or serrano)
  • Salt
  • 2 pounds boneless pork shoulder
  • 6 tablespoons olive oil
  • 1 28-ounce can crushed plum tomatoes with juice
  • 1 cup dry red wine
  • 1 large yellow onion
  • + 6 more ingredients
    • freshly ground black pepper
    • plus extra as needed
    • 5 garlic cloves
    • 2 large red bell peppers
    • 1 tablespoon fennel seeds
    • Red wine vinegar

In a skillet or large sauté pan, heat 4 tablespoons of the olive oil over high heat. Working in batches, brown the pork on all sides, adding more olive oil,l as needed and seasoning with salt and black pepper as you turn the meat. Each batch should take 8 to 10 minutes. When a batch is ready, use...

View full recipe at Epicurious

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