Title: Pork and Pepper Stew with Oranges
Categories: New text im, Cooking rig
Yield: 1 Servings

3 1/2 lb Boneless pork shoulder or
-butt*; trimmed
Kosher salt and freshly
-ground black peppe
4 tb Olive oil
2 lb Onions, halved and thickly
-sliced
4 tb Garlic; thickly sliced
1 c Diagonally cut celery, in
-1/2 inch slices
3 md Poblano chiles, seeded;
-thickly sliced
1 ts Jalapeno chile; minced
1 md Red bell pepper; thinly
-sliced
3/4 ts Fennel seed
2 ts Dried oregano
2 c Canned tomatoes in juice;
-diced
2 1/2 c Rich chicken or vegetable
-stock
1/2 c Dry white wine
2 tb California or New Mexico
-chile powder
1 ts Dried shrimp powder
-(optional)
1/3 c Golden raisins
2 tb Fresh cilantro; chopped
--Garnish--
Orange segments
Cilantro sprigs
Orange-cinnamon rice
-(recipe follows)

Season the pork liberally with salt and pepper. In a heavy casserole or
Dutch oven, heat 2 tablespoons of the olive oil and quickly brown the pork,
in batches if necessary. Remove and set aside. Add the remaining 2
tablespoons of the oil to the pot and saute the onions, garlic, celery,
poblanos, jalapeno and the red pepper over moderate heat until just
beginning to color. Add the fennel seed, oregano, tomatoes, stock, white
wine, chile powder and shrimp powder and bring to a boil. Add the pork and
the raisins, reduce the heat, cover, and simmer gently until the pork is
tender, about 35 to 40 minutes. Remove from the heat and skim any fat from
the top.

Just before serving, stir in the chopped cilantro. Serve with
Orange-Cinnamon Rice and garnish with orange segments and cilantro sprigs.

Yield: 6 to 8 servings

Recipe By : COOKING RIGHT SHOW#CR9621

Posted to MC-Recipe Digest V1 #230

Date: Mon, 30 Sep 1996 05:02:17 -0400 (EDT)

From: Bill Spalding

NOTES : *cut into 2 inch cubes From SUNNY West Palm Beach, FL ...Anything
NOT nailed down is a Kat toy.