Ingredients
1kg pork shoulder cut into 2 x 2cm cubes
7 pealed medium size potatoes
4 carrots cut into half
1 big green tomato cut into eight wedges
1 long red pepper roughly sliced
1big onion roughly sliced
2 celery stalks roughly sliced
500ml chicken stock
1 cup red wine
1 tablespoons sweet paprika
1 tablespoon smoke paprika
1 teaspoon turmeric
1teaspoon thyme
Salt and pepper
Olive oil
Method
Heat oil in a frying pan over high heat, and brown the pork on all sides, put aside.
Sweat the onion and celery for fifteen minutes.
Add more olive oil, then add the spices, meat and the vegetables, mix to cover everything with oil, and cook until the vegetable just started to scorch. Add the wine and scrape the bottom of the casserole.
Add the chicken stock and one cup of water, bring to boil and mix well.
Cover, and cook in the oven at 170 degrees Celsius for two and a half hours.
Check now and then to make sure there is enough liquid in the casserole.
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