Pork and Green Pepper Stew
- 1/3 cup all-purpose flour
- 1 tablespoon kosher salt, plus more for seasoning
- 1/4 teaspoon black pepper, plus more for seasoning
- 2 pounds boneless pork shoulder, cut into 1-inch pieces
- 3 tablespoons vegetable oil
- 2 medium yellow onions, roughly chopped
- 2 medium green bell peppers, roughly chopped
- 2 medium cloves garlic, finely chopped
- 2 tablespoons finely chopped fresh oregano leaves
- 1 quart (4 cups) low-sodium chicken broth
- 1 (12 ounce) bottle beer (preferably a lager)
- 2 teaspoons packed light brown sugar
- 1 medium bay leaf
Combine flour, salt and pepper in a shallow dish or large plastic bag. Add pork and toss to coat.
Heat oil in a 3 to 4-quart Dutch oven or heavy-bottomed saucepan over medium-high heat. When oil shimmers, add half of pork (be sure to shake off excess flour before adding) and cook until brown on all sides, about 5 to 7 minutes. Remove to a plate and repeat with remaining meat.
Discard all but about 1 tablespoon of the drippings, return pot to stove, and add onions, peppers, garlic, and oregano. Season with salt and freshly ground black pepper and cook, until golden, about 3 to 5 minutes.
Stir in remaining ingredients and bring to a boil. Reduce heat to low, cover, and let simmer until meat is fork tender, about 1 1/2 hours. Serve.
Recipe courtesy Aida Mollenkamp