Spanish Pork Stew with Potatoes

Make your next stew a fiesta with this simple and delicious recipe that uses potatoes, tomatoes and sweet bell peppers.

10 minutes Prep: 30 minutes Cook: 10 minutes

460 calories per serving view nutrition facts

4 servings suggest servings

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Ingredients

4	each	potatoes
1	pound	tomatoes
1	each	sweet bell peppers	green
2	tablespoons	vinegar
1	pound	pork	shoulder butt
3	each	garlic	cloves, crushed
1	cup	stock
1	each	bay leaves
1	each	onions	chopped

Directions

Cut pork into large chunks. Coarsely chop tomatoes. Peel potatoes and cut into thick chunks. Seed, core, and thinly slice bell pepper. Brown pork in 2 tb oil if desired. Layer ingredients in crockpot in order; cook until meat is tender, about 10 hours.

Stovetop preparation: Heat oil in dutch oven over medium heat. Add pork and sauté a few minutes, until lightly browned. Add garlic and sauté well. Add onion and sauté until tender. Add tomatoes and cook 5 minutes. Add water, vinegar, and bay leaf. Salt and pepper to taste. Bring to boil. Cover and simmer until pork is almost tender, about 40 minutes. Stir in green pepper. Add potatoes around sides and simmer, covered, until tender, about 15 minutes. Avoid stirring or overcooking potatoes.

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Nutrition Facts

Serving Size 542g

Amount per Serving

Calories 460 24% of calories from fat

	% Daily Value*
Total Fat 12.0g	19%
Saturated Fat 4.0g	21%
Trans Fat 0.0g
Cholesterol 99mg	33%
Sodium 170mg	7%
Total Carbohydrate 48.0g	16%
Dietary Fiber 5.0g	22%
Sugars 7.0g
Protein 40.0g	80%

Vitamin A	21%		Vitamin C	195%
Calcium	7%		Iron	14%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Member Review

An Absolutely Perfect Roast Goose!

I used this recipe on Christmas and it was the first time I made a goose. I used a 10 lb goose & the cooking method was terrific. I pricked the goose all over & then boiled it briefly, for about a minute. I stuffed the bird with aromatics (apple, onion, celery) and then roasted it. The skin was not greasy at all. I didn't use the stuffing recipe reccomended in this recipe, but of all the cooking methods I read online, this appeared to be the best. I plan on using it again. The key is to have a roasting rack that is high off the bottom of the pan.

Reviewed by gooseboy