Pepper Pork

  • 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


  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).



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