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.

Ingredients

Directions

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).