Pork stew, served © tuttysan, 2011
Ingredients:
2 lbs. pork loin or other pork meat, cut into 1 1/2 inch square cubes
1/2 mid size sweet red onion, chopped
1 teaspoon of mashed garlic (about 3 big cloves)
1 1/2 teaspoons salt
1 teaspoon pepper
1 teaspoon oregano flakes
5 diced Roma tomatoes or 1 can diced tomatoes
5 small to medium potatoes, cut in cubes
2 big or 4 small carrots, diced
5-7 celery stalks, diced
3 green onions, diced
1 1/2 cups of water
2 table spoons cooking oil
Optional: two table spoons of “make-yourself season all” (see recipes one and two)
© tuttysan, 2011
© tuttysan, 2011
Preparation: total cooking time 45 minutes to 1 hour – Serves 4
In a big sauce pan add the oil, pork and onions. Stir until pork is no longer red on the outside and add the garlic, salt and oregano, as well as the season all if you are using it. Stir again. If there’s no sauce formed, add 1/2 cup of water and cover. Simmer on medium heat for 15 minutes. Then, stir and add the tomatoes and potatoes and cover. If you are using canned tomatoes, you don’t need to add more water at this point. If you’re using Roma tomatoes and the stew is drying up, add a cup of water. After 15 minutes, add diced celery and carrots and cover again for another 15 minutes lowering the fire just a bit. Follow with pepper and taste the stew for salt. If you need to add more, do so in 1/2 teaspoon increments and wait two to three minutes, stirring before tasting again. The sauce should be about 30% of the stew volume. If you need to add more water, do so now and simmer for a couple more minutes. Add the green onions, turn the heat off and simmer for an additional 5 minutes. Serve with white rice or your favorite dinner bread.
Tip: the longer your stew simmers, the better it will taste. If you plan on simmering it longer than recommended here, use a lower heat setting from the beginning to keep your vegetables intact. Enjoy!
