You are here: Home » Recipes » Pepper Pork Pepper Pork Recipe by Favorite Recipes Press Yield 6 servings Saffron and peanuts add unusual flavor to this easy stew. Serve with a crusty bread and a Pinot Noir. PrintEmail Ingredients 1/4 cup olive oil3 cloves garlic, minced4 medium onions, coarsely chopped2 pounds pork shoulder, cubed3 tablespoons uncooked white rice3 medium tomatoes, coarsely chopped1/4 teaspoon crushed red pepper flakes1/4 teaspoon ground cinnamon1/8 teaspoon ground cloves1 1/2 teaspoons salt1/4 teaspoon saffron1 (10.5 ounce) can condensed consomme, undiluted3 medium potatoes, quartered1/4 cup whipping cream1 tablespoon molasses1/4 cup peanuts, finely chopped Instructions In a large Dutch oven, heat olive oil. Add garlic and onions and saute 5 minutes. Add pork and brown well on all sides. Add rice. Stir in tomatoes, red pepper flakes, cinnamon, cloves, salt, saffron and consomme. Simmer, covered, for 30 minutes. Add potatoes and simmer 15 minutes. Stir in whipping cream, molasses and peanuts and simmer until meat and potatoes are tender, about 15 minutes. NOTE: This stew is best when made a day in advance, which allows flavors to blend. Recipe reprinted with permission from The Junior League of Portland, Oregon, From Portland’s Palate a Collection of Recipes from the City of Roses (The Junior League of Portland, Oregon, 1992).