Make-Ahead: Basque Pork Stew Recipe

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Make-Ahead: Basque Pork Stew Ingredients

2 lb lean pork shoulder
3 tbsp olive oil
1 salt
1 pepper
2 onions, thickly sliced
1 cup chicken stock
2 tbsp tomato paste
2 sweet red peppers, in strips
1/4 lb prosciutto or ham, coarsely chopped
10 garlic cloves, thin sliced
1 tsp paprika
1 tsp dried thyme
1/4 tsp hot pepper flakes
1 orange

A Recipe for
Make-Ahead: Basque Pork Stew

Herb Tip
Using Chives:
Both the leaves and flowers of the chive plant are used. With an appearance of long grass, simply snip the mild onion-flavored leaves when needed. While you can use chives fresh or frozen, this is one herb that will not dry well. Uses include soups, salads, eggs, vegetables, chicken, soft cheese spreads, butters, sauces and fish.

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“This root [the potato], no matter how much you prepare it, is tasteless and floury. It cannot pass for an agreeable food, but it supplies a food sufficiently abundant and sufficiently healthy for men who ask only to sustain themselves. The potato is criticised with reason for being windy, but what matters windiness for the vigorous organisims of peasants and labourers?”
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Food Tip
There is a risk anytime perishable food is left at room temperature for more than two hours. To reduce the risk, freeze something to be included with the lunch such as a juice box or a small plastic container of water, which will keep the food cool until lunchtime. A small refreezable ice pack, like those used in coolers is also useful.

The more you eat, the less flavor; the less you eat, the more flavor.
Chinese Proverb

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There is no sincerer love than the love of food.
George Bernard Shaw (1856-1950)

Make-Ahead: Basque Pork Stew

The trouble with eating Italian food is that five or six days later you're hungry again.
George Miller

Make-Ahead: Basque Pork Stew 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.

[Can be prepared up to 2 days ahead, covered and refrigerated. May be
frozen for up to 2 months, thaw in refrigerator and bring to room
temperature. Reheat over medium-low heat.]

4 servings for $8.82 CDN [Mar/95]

Per Serving: about 520 calories, 56 g protein, 24 g fat, 19 g
carbohydrate high source fibre, excellent source iron.

Serving suggestion: steam broccoli while stew reheats and serve it
over rice.

Source: Canadian Living magazine, Feb 95 Presented in article by Rose
Murray: "So Good To Come Home To"

[-=PAM=-] PA_Meadows@msn.com

Serves: 4

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