Portuguese Pork Stew
Paprika comes in a variety of heat levels and both smoked (most often Spanish) and unsmoked. For this recipe, use unsmoked hot paprika, rather than sweet or medium strength. Once you have opened a new paprika container, store it in a cool, dark cupboard and use within 6 months, as it loses its pungency.
- 1 1/2 lb. boneless pork shoulder, cut into 1 1/2-inch chunks
- Salt and freshly ground pepper, to taste
- 2 tsp. hot paprika
- 2 tsp. cumin seeds
- 3 Tbs. olive oil
- 1 red onion, sliced
- 4 large garlic cloves, minced
- 1 cup full-bodied red wine
- 2 cups chicken broth
- 1 lb. sweet potatoes, peeled and cut into 1-inch chunks
- 3 large carrots, peeled and cut into 1-inch chunks
Brown the pork
Season the pork generously with salt and pepper, then sprinkle with the paprika and cumin seeds, patting them firmly into the meat.
In a large, deep fry pan or Dutch oven over medium-high heat, warm the olive oil. Working in batches if needed, add the pork and cook, turning as needed, until browned on all sides, 6 to 8 minutes total. Using a slotted spoon, transfer the pork to a plate. Reduce the heat to medium, add the onion and garlic to the pan and sauté until softened, 4 to 5 minutes. Stir in the wine and broth and return the pork and any accumulate juices to the pan.
Cook the stew
Bring the stew to a simmer, then cover the pan, reduce the heat to medium-low and cook, stirring occasionally, for 1 hour. Add the sweet potatoes and carrots, re-cover and continue to cook until the meat and vegetables are tender, about 30 minutes more. Season with salt and pepper.
Divide the stew among shallow bowls and immediately. Serves 4 to 6.
Adapted from Williams-Sonoma Food Made Fast Series, Simple Suppers, by Melanie Barnard (Oxmoor House, 2007).