Description
A spicy stew made with pork tenderloin and 4 types of peppers. A family favorite that is best served over rice.
Ingredients
- ¼ cup bacon grease
- 2 pounds pork tenderloin, cut into 1/2 inch strips
- ¼ cup butter
- 3 onions, thinly sliced
- 2 tablespoons all-purpose flour
- 3 tablespoons paprika
- 1 green bell pepper, cut into strips
- 1 red bell pepper, cut into strips
- 1 yellow bell pepper, cut into strips
- 2 fresh jalapeno peppers, sliced into rings
- 1 cup beef stock
- 3 tablespoons tomato paste
- 2 large cloves garlic, peeled and minced
- 1 teaspoon salt
- 1 bay leaf
Instructions
- Heat bacon grease in a large pot over medium heat. Stir in the pork
- and cook until evenly browned. Remove pork and liquid from the pot
- and set aside.
- In the large pot
- melt the butter over medium heat
- and saute the onions until tender and lightly browned. Mix in the flour and paprika
- and
- stirring constantly
- cook until thickened.
- Mix pork
- green bell pepper
- red bell pepper
- yellow bell pepper
- and jalapeno peppers into the pot. Stir in the beef stock
- tomato paste
- garlic
- salt
- and bay leaf. Bring the mixture to a boil. Reduce heat
- cover
- and simmer 1 to 1 1/2 hours
- stirring occasionally.
Prep Time: 30 mins
Cook Time: 1 hr 30 mins
Total Time: 2 hrs
Servings: 6