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for Dinner
4 servings
Time to prepare: 20 minutes
Difficulty: Average
Ingredients |
2 lbs. boneless pork shoulder, trimmed of fat
Salt
2 Tbs. salad oil
1 large onion, finely choped
1 sweet red bell pepper, seeded, cut in strips
2 cloves garlic, minced
1 can (1 lb.) tomatoes
1 tsp. ground cinnamon (optional)
1/4 tsp. ground cloves
1/8 tsp. cayenne pepper
1/3 cup pimiento-stuffed olives
1/4 cup raisins
1 Tbs. red wine vinegar
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Directions |
Cut pork into 2-inch-long stiprs, about 3/4-inch thick and wide. Sprinkle with salt. Brown well on all sides in heated oil in a large, deep, heavy frying pan or Dutch oven. Remove pork strips as they brown. Set aside.
Pour off all but 1 Tbs. fat. Add onion and red pepper. Cook, stirring, until onion is soft and lightly browned. Mix in garlic. Return pork to pan.
Mix in toamtoes (coarsely chopped, with liquid), cinnamon, cloves, cayenne, olives, and raisins. Bring to boiling. Cover and reduce heat. Simmer until pork is tender, 50 to 60 minutes.
Uncover. Cook over medium heat, stirring occasionally, until cooking liquid is reduced by half, about 10 minutes. Skim fat, if necessary. Mix in vinegar. Taste. Add salt, if needed.
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Notes |
| Good served with green beans and rice pilaf. |
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