CINI TAL-MIJA Butcher Gozo

Pork Stew recipe

Ingredients:

  • 1 1/2 pounds local pork shoulder, trimmed and cut into bite-size cubes
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon Adobo all-purpose seasoning or seasoned salt mixture
  • 1/4 teaspoon coarsely ground black pepper
  • 1/4 teaspoon dried leaf oregano
  • 1/4 teaspoon dried leaf basil
  • 1/4 teaspoon crumbled dried rosemary
  • 2 cloves garlic, chopped
  • 1/4 cup tomato paste
  • 3/4 cup water
  • 1/4 cup dry white wine
  • chicken broth or water, as needed

Preparation:

Combine flour, black pepper, and seasoning in a food storage bag. Add pork cubes and shake to thoroughly coat. Heat olive oil over medium-high heat in a large deep skillet or Dutch oven. Add pork and brown, stirring, on all sides. Combine remaining ingredients; pour over pork. Lower heat, cover, and simmer gently for about 1 hour. Add mushrooms and simmer for about 20 minutes longer, adding chicken broth or water if needed.
Serves 4 to 6.

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