Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Basque Pork Stew
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- #56138
serves/makes:
ready in:
1-2 hrs
1-2 hrs
1 review
ingredients
2 pounds lean pork shoulder
3 tablespoons olive oil
salt
black pepper
2 onions, thickly sliced
1 cup chicken stock
2 tablespoons tomato paste
2 red bell peppers, in strips
1/4 pound prosciutto or ham, coarsely chopped
10 cloves garlic, thin sliced
1 teaspoon paprika
1 teaspoon dried thyme
1/4 teaspoon hot pepper flakes
1 orange
directions
Cut pork into 1-1/2-inch cubes. In deep skillet or shallow saucepan, heat 1 tb of the oil over medium-high heat; brown pork in batches, adding more oil as necessary. Sprinkle with salt and pepper. Transfer to plate.
Tip: Brown meat in batches. Adding too much meat to the skillet at one time will cause meat to steam, not brown nicely.
Add onions to skillet; cook over medium heat, stirring occasionally, for 5 minutes. Add stock and tomato paste; bring to boil, deglazing pan. Return pork to skillet; stir in red peppers, prosciutto, garlic, paprika, thyme and hot pepper flakes.
Grate rind from orange; add to stew. Peel orange; chop coarsely and stir into stew. Reduce heat; cover and simmer over low heat, stirring occasionally, for 1 to 1-1/2 hours or until pork in tender. Taste and adjust seasoning.
added by
sisterboomboom
nutrition data
401 calories, 21 grams fat, 17 grams carbohydrates, 36 grams protein per serving. This recipe is low in carbs.
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reviews & comments
April 9, 2009
This was delicious! I used deli ham and it was good, so I can only imagine how great the prosciutto would be. The hint of spice from the red pepper flakes was nicely offset by the orange. Thanks for the recipe!