Smoky and Spicy Pork Stew

Also known as Italian Frying peppers. Cubanelle peppers are large and blocky. They are light green in appearance and they mature red. The thin walls of this pepper make it an excellent choice for frying. This pepper is not hot.

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1 pound of pork butt with fat removed and chopped into 1 ½ inch pieces
2 tablespoons of olive oil
Kosher salt
Black pepper
½ cup of flour
1 cubanelle pepper
2 carrots, chopped
2 stalks of celery, chopped
1 large red onion, diced
4 scallions (white part only)
1 tablespoon of pickled jalapenos, chopped
2 teaspoons of Worcestershire sauce
½ can of fire-roasted whole tomatoes
4 cups of chicken broth
2 tablespoons of tomato paste
2 teaspoons of hot smoked paprika
2 teaspoons of cumin
1 teaspoon of cayenne

Sour cream
Greens of scallions


Serves 4.

Preheat oven to 425.

Season the flour with salt and pepper and roll the pork pieces through it so that they are totally covered.

Heat the olive oil over medium heat until hot but not smoking, and drop the pork in. Brown on both sides.

Remove the pork and add the onion, carrots, celery, scallions. Cook vegetables until softened, about 7 minutes.

Add the pork back to the pan along with the jalapenos, Worcestershire sauce, tomatoes and chicken broth.

Simmer covered for 30 minutes or until the vegetables are tender. While the stew is simmering, wash the cubanelle pepper and place it on a rimmed sheet pan in the oven.

Roast for 20 minutes or until it’s blackened in spots.

Remove the pepper from the sheet pan and place in a paper bag.

Let it sit for 10 minutes. (That helps the skin to come off easily.) Remove the pepper from the bag and pull the skin off.

Cut the top off and remove the seeds. Dice the pepper and add into the stew along with the tomato paste, paprika, cumin and cayenne.

Simmer the stew uncovered for 15 minutes to thicken it.

Serve with sour cream, cilantro and scallions.