Pepper Pork

  • Yield: 6 servings


1/4cup olive oil
3cloves garlic, minced
4medium onions, coarsely chopped
2pounds pork shoulder, cubed
3tablespoons uncooked white rice
3medium tomatoes, coarsely chopped
1/4teaspoon crushed red pepper flakes
1/4teaspoon ground cinnamon
1/8teaspoon ground cloves
1 1/2teaspoons salt
1/4teaspoon saffron
1 (10.5 ounce)can condensed consomme, undiluted
3medium potatoes, quartered
1/4cup whipping cream
1tablespoon molasses
1/4cup peanuts, finely chopped


  1. In a large Dutch oven, heat olive oil. Add garlic and onions and saute 5 minutes.
  2. Add pork and brown well on all sides. Add rice. Stir in tomatoes, red pepper flakes, cinnamon, cloves, salt, saffron and consomme.
  3. Simmer, covered, for 30 minutes.
  4. Add potatoes and simmer 15 minutes.
  5. 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).