Maltese Stew Recipe
Ingredients
| 1 pork shoulder roast trimmed and cut into 1-inch cubes | ||
| Onions | 2 Medium, quartered | |
| Cooking oil | 2 Tablespoon | |
| Chicken broth | 2 Cup (16 tbs), divided | |
| Tomato Paste | 3 Tablespoon | |
| Red wine vinegar | 1 Tablespoon | |
| Sauce | 1 Teaspoon | |
| Curry powder | 3/4 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Ground allspice | 1/2 Teaspoon | |
| Ground nutmeg | 1/2 Teaspoon | |
| Pinch ground cloves | ||
| 3 medium potatoes, peeled and cut into 1-inch cubes | ||
| Frozen peas | 1 Cup (16 tbs) | |
Directions
In a Dutch oven or soup kettle over medium heat, cook pork and onions in oil for 10-12 minutes or until pork is browned and onions are soft.
In a bowl, combine 1 cup broth and tomato paste until smooth; add to pork mixture.
Cook, uncovered, for 10 minutes.
Stir in vinegar, browning sauce and seasonings; cook, uncovered, for 15 minutes.
Add potatoes, peas and remaining broth; bring to a boil.
Reduce heat; cover and simmer for 50-60 minutes or until pork and potatoes are tender.
In a bowl, combine 1 cup broth and tomato paste until smooth; add to pork mixture.
Cook, uncovered, for 10 minutes.
Stir in vinegar, browning sauce and seasonings; cook, uncovered, for 15 minutes.
Add potatoes, peas and remaining broth; bring to a boil.
Reduce heat; cover and simmer for 50-60 minutes or until pork and potatoes are tender.
Chef
