For an extra layer of flavor, consider adding a splash of dry red wine to the stew along with the beef stock. If you prefer a milder stew, remove the seeds and membranes from the jalapeño peppers before slicing. This stew can be made ahead of time and reheated. The flavors will actually deepen and improve as it sits. Serve with a dollop of sour cream or Greek yogurt for a cool and tangy contrast to the spicy stew.
Pork and Pepper Stew
-
PREP TIME30 mins
-
COOK TIME1 hrs 15 mins
-
TOTAL TIME1 hrs 45 mins
-
SERVING6 People
-
VIEWS173
A vibrant and flavorful stew featuring succulent pork tenderloin and a medley of colorful peppers, simmered in a rich, savory broth. This hearty dish is a guaranteed family favorite, perfect served over fluffy rice to soak up all the deliciousness.
Ingridients
Adjust Servings
Nutrition
-
Carbohydrate15 g
-
Cholesterol128 mg
-
Fiber4 g
-
Protein34 g
-
Saturated Fat11 g
-
Sodium737 mg
-
Sugar6 g
-
Fat24 g
-
Unsaturated Fat0 g
DIRECTIONS
Salamander lied porpoise much over tightly circa horse taped so innocuously side crudey mightily rigorous plot life. New homes in particular are subject. All recipes created with FoodiePress have suport for Micoformats and Schema.org is a collaboration byo improve convallis.
01 Step
Recipe View 7 mins In a large, heavy-bottomed pot or Dutch oven, heat the bacon grease over medium heat. Add the pork tenderloin strips and cook, stirring frequently, until browned on all sides. This should take approximately 5-7 minutes. Remove the pork and any accumulated liquid from the pot and set aside.
02 Step
Recipe View 10 mins Melt the butter in the same pot over medium heat. Add the sliced onions and sauté until softened and lightly golden brown, about 8-10 minutes. Stir in the paprika and flour, cooking and stirring constantly for 1-2 minutes to create a smooth, thickened base.
03 Step
Recipe View 1 hrs 30 mins Return the browned pork and any reserved liquid to the pot. Add the green, red, and yellow bell peppers, along with the sliced jalapeño peppers. Stir in the beef stock, tomato paste, minced garlic, salt, and bay leaf. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer for 1 to 1 1/2 hours, or until the pork is very tender and the flavors have melded together. Stir occasionally to prevent sticking.
04 Step
Recipe View Before serving, remove the bay leaf. Taste and adjust seasoning as needed. Serve hot over cooked rice, quinoa, or your favorite grain.
YOU MAY ALSO LIKE
RECIPE REVIEWS
LEAVE A REVIEW
Please Rate
Alexis Crist
Mar 19, 2025A great recipe! I used a slow cooker for the simmering step and it turned out wonderfully. So easy and flavorful!
Haylie Mills
Oct 12, 2024This stew is amazing! My family devoured it. I especially appreciate the clear instructions and the tip about adding red wine.
Jessie Kulas
Jan 2, 2024I made this last night and it was a hit! The pork was so tender, and the combination of peppers was perfect. I will definitely be making this again.