Pork and pepper stew with oranges

1 Servings

Ingredients

Quantity Ingredient
3½ pounds Boneless pork shoulder or butt*; trimmed
Kosher salt and freshly ground black peppe
4 tablespoons Olive oil
2 pounds Onions, halved and thickly sliced
4 tablespoons Garlic; thickly sliced
1 cup Diagonally cut celery, in 1/2 inch slices
3 mediums Poblano chiles, seeded; thickly sliced
1 teaspoon Jalapeno chile; minced
1 medium Red bell pepper; thinly sliced
¾ teaspoon Fennel seed
2 teaspoons Dried oregano
2 cups Canned tomatoes in juice; diced
2½ cup Rich chicken or vegetable stock
½ cup Dry white wine
2 tablespoons California or New Mexico chile powder
1 teaspoon Dried shrimp powder (optional)
⅓ cup Golden raisins
2 tablespoons Fresh cilantro; chopped Garnish--
Orange segments
Cilantro sprigs
Orange-cinnamon rice (recipe follows)

Directions

Season the pork liberally with salt and pepper. In a heavy casserole or Dutch oven, heat 2 tablespoons of the olive oil and quickly brown the pork, in batches if necessary. Remove and set aside. Add the remaining 2 tablespoons of the oil to the pot and saute the onions, garlic, celery, poblanos, jalapeno and the red pepper over moderate heat until just beginning to color. Add the fennel seed, oregano, tomatoes, stock, white wine, chile powder and shrimp powder and bring to a boil. Add the pork and the raisins, reduce the heat, cover, and simmer gently until the pork is tender, about 35 to 40 minutes. Remove from the heat and skim any fat from the top.

Just before serving, stir in the chopped cilantro. Serve with Orange-Cinnamon Rice and garnish with orange segments and cilantro sprigs.

Yield: 6 to 8 servings

Recipe By : COOKING RIGHT SHOW#CR9621 Posted to MC-Recipe Digest V1 #230 Date: Mon, 30 Sep 1996 05:02:17 -0400 (EDT) From: Bill Spalding <billspa@...> NOTES : *cut into 2 inch cubes From SUNNY West Palm Beach, FL ...Anything NOT nailed down is a Kat toy.

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