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Serves 8

2 pounds boneless pork shoulder, cut into 1/2-into cubes
1 cup dry white wine
Juice of 1 lime
1 tablespoon sweet paprika
1 bay leaf
1/4 teaspoon salt
1/4 teaspoon black pepper
2 garlic cloves, minced
2 tablespoons bacon drippings or vegetable oil, divided
2 onions, coarsely chopped
1 green bell pepper, chopped
1 14 1/2-oz. can diced tomatoes
1 14 1/2-oz. can chicken broth
2 6 1/2-oz. cans chopped clams, undrained
4 ounces smoked ham, diced
1/4 teaspoon cayenne
1/4 cup each minced cilantro and parsley 

Cooking Directions
In a 1-gallon self-sealing plastic bag combine pork, wine, lime juice, paprika, bay leaf, salt and pepper, and garlic.

Mix well, seal bag and marinate at room temperature 2 hours.
Drain pork well, reserving marinade.
Pat pork dry.

Heat 1 tablespoon bacon drippings in Dutch oven over high heat.

Brown pork cubes in batches, do not crowd.
Remove pork and reserve.

Heat remaining bacon drippings and cook and stir onion and green pepper for 5 minutes.

Stir in reserved marinade, tomatoes, broth, undrained clams, ham and cayenne.

Return pork to Dutch oven, bring mixture to a boil, lower heat to a simmer, cover and cook gently for 1 1/4 hours until pork is very tender.

Garnish individual servings with cilantro and parsley.

Serving Suggestions
This Portuguese-inspired stew is named for San Francisco’s North Beach neighborhood. Serve with sourdough bread and expect everyone to ask for seconds

Nutrition Facts
Calories 350 calories; Protein 25 grams; Fat 22 grams; Sodium 980 milligrams; Cholesterol 85 milligrams; Saturated Fat 7 grams; Carbohydrates 7 grams; Fiber 1 grams
Recipe courtesy of National Pork Board.
For more information about The Other White Meat, visit 



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