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Prep Time: 10 Minutes Cook Time: 120 Minutes |
Ready In: 130 Minutes Servings: 6 |
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This is very easy to throw together! I don't use the polenta though, I serve over rice. Ingredients:
2 slices bacon |
1 tablespoon flour |
1/2 teaspoon salt |
1 lb pork shoulder, for stew cut into 1 1/4-inch pieces (i've also used pork steaks) |
1 onion, chopped |
3 garlic cloves, smashed |
1 sweet green pepper, seeded and cut in 1/4 inch strips |
1 (12 ounce) can italian-style tomatoes |
2 teaspoons apple cider vinegar |
1/8 teaspoon cayenne pepper |
1 1/2 cups instant polenta, cooked following package directions |
Directions:
1. Cook bacon in a 4 quart saucepan until crispy. Remove bacon to paper toweling; when cool, crumble and reserve for garnish.
2. Combine flour and salt in plastic bag. Add pork and shake to coat.
3. Heat suacepan with bacon fat over medium-high heat. Add pork, in a single layer and cok until browned on all sides, about 4 minutes. Add onion, garlic and green pepper; cook 2 minutes, stirring.
4. Crush tomatoes with spoon, then add to stew with their juice and vinegar and cayenne. Bring to a boil, reduce heat to low and simmer, covered, for 2 1/4 hours or until pork is tender and the tomatoes are slightly thickened.
5. Serve stew over the prepared polenta.
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