Easy 109 min

Pork and Pepper Stew

african american american_region asian european french korean mediterranean middle eastern region turkish main soup spicy savory umami hard medium

Prep

29 min

Cook

80 min

Total

109 min

Ingredients (15)

¼ cup bacon grease g

2 pounds pork tenderloin, cut into 1/2 inch strips g

¼ cup butter g

3 onions, thinly sliced g

3 tablespoons paprika g

2 tablespoons all-purpose flour g

1 green bell pepper, cut into strips g

1 red bell pepper, cut into strips g

1 yellow bell pepper, cut into strips g

2 fresh jalapeno peppers, sliced into rings g

1 cup beef stock g

3 tablespoons tomato paste g

2 large cloves garlic, peeled and minced g

1 teaspoon salt g

1 bay leaf g

Nutrition

kcal

fat

carbs

protein

Instructions

Heat bacon grease in a large pot over medium heat. Cook and stir pork in hot grease until evenly browned. Remove pork and liquid from the pot; set aside.

Melt butter in the same pot over medium heat. Sauté onions in hot butter until tender and lightly browned. Mix in paprika and flour; cook and stir until thickened.

Add pork, bell peppers, and jalapeño peppers to the pot. Stir in stock, tomato paste, garlic, salt, and bay leaf; bring to a boil. Reduce heat, cover, and simmer for 1 to 1 1/2 hours, stirring occasionally.