Pork stew with peppers and potatoes

Ingredients

For 1 serving

• Pork shoulder130 g
• Bell peppers150 g
• Potatoes180 g
• Onion50 g
• Canned peeled tomatoes120 g
• Beef broth150 ml
• Extra virgin olive oil8 g
• Dried oregano1 pinch
• White wine50 ml
• Saltto taste
• Black pepperto taste

Contains: celery, sulphites,

In season: July – October

Method

1. Cut the pork shoulder into cubes of about 3 cm, trimming off the visible fat; peel and slice the onion.
2. Heat the oil in a casserole over medium-high heat and brown the meat and onion for 6–8 minutes, until the meat is golden on all sides.
3. Deglaze with the white wine and let it bubble for 2 minutes; add the crushed tomatoes and the stock, season with salt and pepper, cover and cook over low heat for 30 minutes.
4. Meanwhile wash the peppers, remove the seeds and pith and cut them into strips; peel the potatoes and cut them into cubes of about 2 cm.
5. Add the peppers and potatoes and cook covered for another 30 minutes, until the potatoes are tender and the meat cuts with a fork.
6. Finish with the oregano and serve.