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Maltese Stew

Meat.World's picture
Ingredients
  Pork shoulder roast 1 , trimmed and cut into 1-inch cubes
  Onions 2 Medium, quartered
  Cooking oil 2 Tablespoon
  Chicken broth 2 Cup (32 tbs), divided
  Tomato paste 3 Tablespoon
  Red wine vinegar 1 Tablespoon
  Browning sauce 1 Teaspoon
  Curry powder 3⁄4 Teaspoon
  Salt 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Ground allspice 1⁄2 Teaspoon
  Ground nutmeg 1⁄2 Teaspoon
  Ground cloves 1 Pinch
  Potatoes 3 Medium, peeled and cut into 1-inch cubes
  Frozen peas 1 Cup (16 tbs)
Directions

In a Dutch oven or soup kettle over medium heat, cook pork and onions in oil for 10-12 minutes or until pork is browned and onions are soft.
In a bowl, combine 1 cup broth and tomato paste until smooth; add to pork mixture.
Cook, uncovered, for 10 minutes.
Stir in vinegar, browning sauce and seasonings; cook, uncovered, for 15 minutes.
Add potatoes, peas and remaining broth; bring to a boil.
Reduce heat; cover and simmer for 50-60 minutes or until pork and potatoes are tender.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Saute
Ingredient: 
Pork

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