Pork Stew with Sweet & Hot Peppers from the Abruzzo

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

Ingredients

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

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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