Spanish Stew

Level:
Easy
Ingredients
  • 3 pork chops
  • 1 cup flour
  • 2 tablespoons chile powder
  • 2 tablespoons cumin powder
  • 1 tablespoon salt
  • 1 cup olive oil
  • 6 cloves garlic, plus 1 tablespoon
  • 2 red onions, diced
  • 1 orange pepper, diced
  • 1 green pepper, diced
  • 1 jalapeno pepper, diced
  • 1 dried Chile pepper, re-hydrated
  • 1/2 pint grape tomatoes
  • 1/2 jar green manzanilla olives, drained
  • 1/2 jar black olives, drained
  • 3 ounces capers, drained
  • 2 1/2 cups dry white wine
  • 2 cups redi-cut tomatoes
  • Pinch dry thyme
  • Salt and pepper
  • 1 head cauliflower
  • 1 tablespoon butter
  • 1/2 tablespoon chile flakes
  • 1 bag egg noodles
  • 1 bunch scallions
Directions

Remove the meat from the bone and dice into 1-inch cubes. Mix the flour, chile powder, cumin and salt in a bowl. Toss the meat in the seasoned flour. Preheat a saucepot over high heat. Add olive oil, meat, bones and brown very well for 10 minutes. Drain some of the oil leaving approximately 1/4 cup left in the pan. Add 6 cloves garlic and cook until almost brown, about a minute. Stir in the onions and the peppers. Cover and steam for 5 minutes. Add the grape tomatoes, canned tomatoes and 2 cups wine. Bring to a simmer. Add the olives, capers, salt pepper and thyme. Cover and simmer for 45 minutes until meat is tender. Trim the outer leaves from the cauliflower. In a small pot just large enough to hold the vegetable add 1/4 cup olive oil and over medium heat add the cauliflower. Season with salt and add 1/2 cup wine. Cover and steam for 5 minutes. When wine is evaporated add butter, 1 tablespoon garlic and chile flakes. Turn every minute cover until tender. Boil the egg noodles in salted water. Toss with the scallions and drizzle with olive oil. Serve with stew.


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