Pork and Pepper Stew
Description
Colorful bell peppers and spicy jalapeños make this pork stew a tasty, attractive favorite. Serve it over rice.
Ingredients
•
1/4 cup bacon grease
•
2 pounds pork tenderloin, cut into 1/2 inch strips
•
1/4 cup butter
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3 onions, thinly sliced
•
3 tablespoons paprika
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2 tablespoons all-purpose flour
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1 green bell pepper, cut into strips
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1 red bell pepper, cut into strips
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1 yellow bell pepper, cut into strips
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2 fresh jalapeno peppers, sliced into rings
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1 cup beef stock
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3 tablespoons tomato paste
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2 large cloves garlic, peeled and minced
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1 teaspoon salt
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1 bay leaf
Directions
1
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.
2
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.
3
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.