Pork Stew with Sweet & Hot Peppers from the Abruzzo

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

Ingredients

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

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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