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Cookbook

 

Spicy Cuban Pork Stew

Serves 4

 

Marinated pork in lime juice and seasonings gives this dish a distinctive Cuban flair. Serve with rice and tropical fruit.

1-1/2 pounds boneless pork steak, cut into cubes
2 tablespoons fresh lime juice
4 cloves garlic, minced
1/2 teaspoon dried oregano
1/2 teaspoon dried cumin
1/2 teaspoon salt
Freshly ground pepper to taste
2 tablespoons olive oil
2 cups chopped yellow onion
1 green bell pepper, seeded and cut into 1-inch pieces
1/2 cup tomato paste
1 cup dry white wine
1 cup chicken stock or broth
1/4 cup sliced pimiento-stuffed olives
1/4 cup chopped parsley
1/4 teaspoon dried, crushed red pepper
1 bay leaf

In a bowl combine pork cubes, lime juice, 2 cloves minced garlic, oregano, cumin, salt, and pepper and mix well. Cover and refrigerate several hours, stirring once.

In a large Dutch oven over medium heat, warm oil. Add onion, bell pepper, and remaining 2 cloves garlic and sauté until tender, about 5 minutes. Add meat and sauté 5 minutes longer. Add remaining ingredients, reduce heat to medium-low, and simmer, covered, until meat is no longer pink, 20 to 25 minutes. Remove lid and simmer until slightly thickened, about 5 minutes longer. Remove bay leaf and discard.

 

Buy the Book!

 

The Big Book of Soups & Stews
262 Recipes for Serious Comfort Food

by Maryana Vollstedt
Chronicle Books, January 2002
Paperback, $19.95
ISBN: 0-8118-3056-X
Recipe reprinted by permission.

 

The Big Book of Soups & Stews

Recipes

 


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This page created January 2002


 


 
 

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