FoodReference.com (Since 1999)
RECIPE SECTION - Over 10,000 Recipes
Home | Articles | Food_Trivia | Today_in_Food History | Food_Timeline | RECIPES | Cooking_Tips | Videos | Food_Quotes | Who’s_Who | Culinary_Schools_&_Tours | Trivia_Quizzes | Food_Poems | Free_Magazines | Food Festival_&_Events
FREE Magazines and other Publications
An extensive selection of free food, beverage & agricultural magazines, e-books, etc.
CULINARY SCHOOLS and
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide
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
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.
This Portuguese-inspired stew is named for San Francisco’s North Beach neighborhood. Serve with sourdough bread and expect everyone to ask for seconds
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 TheOtherWhiteMeat.com
Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: [email protected]
All contents are copyright © 1990 - 2020 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved. You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.