Ragout Of Pork Catalan Recipe

Name: Ragout Of Pork Catalan
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 lbs Pork shoulder cut into 1 1/2 cubes; 1 1/2 C Prunes (pitted); 1 C Kalamata Olives; 1 7oz Jar Roasted Red Peppers (chopped); 1/3 C Red Wine Vinegar; 1 3 1/2oz Jar Capers (reserve 4 1/2 t of liquid); 3 T Garlic (minced); 2 T Oregano; 1 T Hot Chili Powder; 4 Roma Tomatoes (peeled & diced); 1 C Dry White Wine; 1/2 C Brown Sugar (firmly packed); 1/2 C Concentrated Beef Broth; 2 T Red Wine Vinegar; 2 T Water; 2 T Flour; Italian Parsley (chopped)

Servings: persons

5 lbs Pork shoulder cut into 1 1/2 cubes
1 1/2 C Prunes (pitted)
1 C Kalamata Olives
1 7oz Jar Roasted Red Peppers (chopped)
1/3 C Red Wine Vinegar
1 3 1/2oz Jar Capers (reserve 4 1/2 t of liquid)
3 T Garlic (minced)
2 T Oregano
1 T Hot Chili Powder
4 Roma Tomatoes (peeled & diced)
1 C Dry White Wine
1/2 C Brown Sugar (firmly packed)
1/2 C Concentrated Beef Broth
2 T Red Wine Vinegar
2 T Water
2 T Flour
Italian Parsley (chopped)

1
Mix the pork, prunes, olives, red peppers, 1/3 C Red Wine Vinegar, capers and liquid, garlic, oregano, and chili powder in large, non-aluminum bowl. Cover and regrigerate over night, turning occaisionally. Preheat oven to 325*. Transfer pork to 8qt Ducth oven. Mix in tomnatoes, wine, sugar and half of the broth. Bring to boil over high heat. Cover and bake in oven for 45 minutes. Add more broth, if necessary to keep the meat just covered. Uncover and cook an additional 15 minutes. Cool and refrigerate covered over night. Degrease the stew and bring to boil over medium heat. Gradually add 2 T of vinegar and 2 T of Water to flour in small bowl to make a paste. Gradually stir into stew. Reduce heat and simmer until sauce thickens slightly, stiring frequently, about five minutes. Top with parsly and serve.

1953

kcal

Calories

Fat

132

Carbs

169

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 5 lbs Pork shoulder cut into 1 1/2 cubes, 1 1/2 C Prunes (pitted), 1 C Kalamata Olives, 1 7oz Jar Roasted Red Peppers (chopped), and more.

Yes, Ragout Of Pork Catalan falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Ragout Of Pork Catalan

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