- Yield 6 servings
Saffron and peanuts add unusual flavor to this easy stew. Serve with a crusty bread and a Pinot Noir.
- 1/4 cup olive oil
- 3 cloves garlic, minced
- 4 medium onions, coarsely chopped
- 2 pounds pork shoulder, cubed
- 3 tablespoons uncooked white rice
- 3 medium tomatoes, coarsely chopped
- 1/4 teaspoon crushed red pepper flakes
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground cloves
- 1 1/2 teaspoons salt
- 1/4 teaspoon saffron
- 1 (10.5 ounce) can condensed consomme, undiluted
- 3 medium potatoes, quartered
- 1/4 cup whipping cream
- 1 tablespoon molasses
- 1/4 cup peanuts, finely chopped
- 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).