Pork Stew with Sweet & Hot Peppers from the Abruzzo

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

Ingredients

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

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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