Pork Stew with Sweet & Hot Peppers from the Abruzzo

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

Ingredients

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