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Vidalia green pepper red pepper garlic olive oil red wine tomatoes tomato pepper kosher salt red pepper brown sugar
Viewed: 16 - Published at: 9 years agoIngredients
- Vidalia or Spanish Onion (med)
- Green Pepper (large)
- Red Pepper (large)
- Garlic (1-2 cloves)
- Adobo Seasoning (2 - 3 tsp)-optional
- Olive Oil ~ 1-2 tbs
- Pork Steak (1-2 lb)
- Red Wine (1/2 cup)
- Diced Tomatoes (2 medium cans)
- Tomato Paste (1 small can)
- Pepper (1-2 tsp)
- Kosher Salt (1/2 tsp)
- Crushed Red Pepper (~ 1/4 tsp)
- Brown Sugar ~ 1/2 tsp
Method
- Rub the pork steaks in a little olive oil and adobo seasoning. If adobo isn't available try plain black pepper, southwest, cajun, or even a little chili powder. Set meat aside.
- Saute onion, garlic, & peppers in dutch oven with a little olive oil. I like to include some larger onion & pepper sizes (1/2" to 1" square). Remove from dutch oven & place in bowl.
- Add the pork steak to the dutch oven and brown 1-2 minutes per side. Remove meat from dutch oven.
- Add the wine and scrape the bottom of the dutch oven until free of meat crust. Allow the wine to simmer off for a few minutes (don't burn).
- Add the meat, onion/pepper mixture, and rest of the ingredients. Only add one can of water with the tomato paste. Simmer for 20 - 40 minutes.
- Serve over pasta with a good Chianti.
