Pork Stew with Sweet & Hot Peppers from the Abruzzo

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

Ingredients

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

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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