Photo: Pork and Green Pepper Stew Recipe
Ingredients
- 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
Directions
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.
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By cookiesock
Greenpoint
on May 21, 2013
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Does not need a quart of chicken broth -2 cups does the trick. Follow your culinary instincts though and this can be very yummy.
Don't follow recipes like a machine or taste via a television set and there will be less reason to leave nasty (often pointless little comments. All the ingredients and the recipe in general make for an excellent stew. I noticed it's consistency was too watery after three cups of broth. Did I scuttle over to my laptop and bemoan my culinary plight on this planet (accusing in conspiratorial manner positive reviews of being bought? No. I didn't add the forth cup of broth and threw in a potato or two. Lime is a good idea too.
There are a couple of reviews here that point out practical suggestions and alterations -that method, in kitchens as in Life, makes for a tastier planet. The old adage holds true -if you have nothing nice (or useful to say best say nothing at all.
By TLeeBirmingham
Henderson, NV
on January 28, 2012
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Bland, bland, bland. I had to add a bunch of salt, pepper, cumin and garlic just to make it taste like something. A total disappointment. Deleted it from my recipe box.
By mismax
Richardson, TX
on February 07, 2011
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We were surprised at how delicious this was! After reading others comments, I only used 3 cups chicken stock, added a yellow bell and added some carrots. Also used a little more pork, and the beer we used was Shiner Bock.
2 minor problems: I had to switch to a larger 5 1/2 le crueset dutch oven since it was bubbling over (due to beer? in the 4 1/2 quart even on simmer. Also, there was quite a bit of fat that had to be skimmed off at the end even though I browned the pork very well in the beginning.
Having said that, it was delicious and I will make it again next week. The meat was melt in your mouth tender and had such good flavor.
Read all 19 reviews