You may also like
Categories:Viewed: 73 - Published at: 9 years ago
Ingredients
- 4 each potatoes
- 1 pound tomatoes
- 1 each sweet bell peppers green
- 2 tablespoons vinegar
- 1 pound pork shoulder butt
- 3 each garlic cloves, crushed
- 1 cup stock
- 1 each bay leaves
- 1 each onions chopped
Method
- Cut pork into large chunks.
- Coarsely chop tomatoes.
- Peel potatoes and cut into thick chunks.
- Seed, core, and thinly slice bell pepper.
- Brown pork in 2 tablespoons oil if desired.
- Layer ingredients in crockpot in order; cook until meat is tender, about 10 hours.
- Stovetop preparation: Heat oil in dutch oven over medium heat.
- Add pork and saute a few minutes, until lightly browned.
- Add garlic and saute well.
- Add onion and saute until tender.
- Add tomatoes and cook 5 minutes.
- Add water, vinegar, and bay leaf.
- Salt and pepper to taste.
- Bring to boil.
- Cover and simmer until pork is almost tender, about 40 minutes.
- Stir in green pepper.
- Add potatoes around sides and simmer, covered, until tender, about 15 minutes.
- Avoid stirring or overcooking potatoes.
