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Basque Pork Stew

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      Title: BASQUE PORK STEW
 Categories: Meats, Soups/stews, Main dish
      Yield: 4 Servings
 
      2 lb Lean pork shoulder
      3 tb Olive oil
           Salt
           Pepper
      2    Onions, thickly sliced
      1 c  Chicken stock
      2 tb Tomato paste
      2    Sweet red peppers, in strips
    1/4 lb Prosciutto or ham,
           -coarsely chopped
     10    Garlic cloves, thin sliced
      1 ts Paprika
      1 ts Dried thyme
    1/4 ts Hot pepper flakes
      1    Orange
 
  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 Submitted By "PAUL A. MEADOWS"
    On   	THU, 1 FEB 1996 161401 -0400
 
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