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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
3 pork chops |
1 cup flour |
2 tablespoons chile powder |
2 tablespoons cumin powder |
1 tablespoon salt |
1 cup olive oil |
6 cloves garlic, plus 1 tablespoon |
2 red onions, diced |
1 orange pepper, diced |
1 green pepper, diced |
1 jalapeno pepper, diced |
1 dried chile pepper, re-hydrated |
1/2 pint grape tomatoes |
1/2 jar green manzanilla olives, drained |
1/2 jar black olives, drained |
3 ounces capers, drained |
2 1/2 cups dry white wine |
2 cups redi-cut tomatoes |
pinch dry thyme |
salt and pepper |
1 head cauliflower |
1 tablespoon butter |
1/2 tablespoon chile flakes |
1 bag egg noodles |
1 bunch scallions |
Directions:
1. Remove the meat from the bone and dice into 1-inch cubes. Mix the flour, chile powder, cumin and salt in a bowl. Toss the meat in the seasoned flour. Preheat a saucepot over high heat. Add olive oil, meat, bones and brown very well for 10 minutes. Drain some of the oil leaving approximately 1/4 cup left in the pan. Add 6 cloves garlic and cook until almost brown, about a minute. Stir in the onions and the peppers. Cover and steam for 5 minutes. Add the grape tomatoes, canned tomatoes and 2 cups wine. Bring to a simmer. Add the olives, capers, salt pepper and thyme. Cover and simmer for 45 minutes until meat is tender. Trim the outer leaves from the cauliflower. In a small pot just large enough to hold the vegetable add 1/4 cup olive oil and over medium heat add the cauliflower. Season with salt and add 1/2 cup wine. Cover and steam for 5 minutes. When wine is evaporated add butter, 1 tablespoon garlic and chile flakes. Turn every minute cover until tender. Boil the egg noodles in salted water. Toss with the scallions and drizzle with olive oil. Serve with stew.
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