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Spanish Pork With Olives

Southern.Crockpot's picture
Ingredients
  Pork shoulder 2 Pound, trimmed and cut into bite-sized cubes (900 Gram)
  Olive oil 2 Tablespoon
  Plain flour 1
  Onions 2 Medium, sliced
  Garlic 2 Clove (10 gm), crushed
  Dried basil 1 Teaspoon
  Tomatoes/Tomatoes - 1 tin of 14 ounce 1 Pound, peeled and chopped (450 Gram)
  Red wine 6 Fluid Ounce (175 Milliliter)
  Green pepper 1 , de-seeded and chopped
  Spanish pimento stuffed olives 2 Ounce, sliced (50 Gram)
  Salt To Taste
  Freshly milled black pepper To Taste
Directions

MAKING
1 In a large flameproof casserole, heat the oil.
2 Add in the cubes of pork and brown them on all sides.
3 Transfer the cubes to a plate as they're done.
4 Add in the onions to the casserole and brown them for a few minutes.
5 Return the meat to the pan and sprinkle in the flour.
6 Stir well and add in the chopped tomatoes.
7 Pour in boiling water over fresh tomatoes to get the skins off.
8 Add in wine, garlic, basil and salt and pepper.
9 Stir, bringing slowly to simmering point.
10 Cover and transfer the casserole to the centre shelf of the oven and cook for 1 1/2 hours.
11 Add in the chopped pepper and sliced olives.
12 Cover again, and cook for another 30 minutes.

SERVING
13 Excellent with rice and a crisp green salad.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Spanish
Course: 
Main Dish
Ingredient: 
Pork
Interest: 
Party
Cook Time: 
110 Minutes
Servings: 
6

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