Pork & Red Pepper Stew

• Pork Shoulder(700 g)
• Bell pepper(3)
• Onion(1)
• Garlic(4 cloves)
• Tomato paste(2 tbsp)
• Canned tomatoes(400 g)
• Chicken Broth(400 ml)
• Steamed Rice(280 g)
• Olive oil(2 tbsp)
• Paprika(2 tsp)
• Smoked paprika(1 tsp)
• Dried Oregano(1 tsp)
• Thyme(1 tsp)
• Bay leaf(1)
• Salt(1½ tsp)
• Black pepper(¾ tsp)
• Flat Leaf Parsley(15 g)
• Lemon(1)

Method

1. 1

   Cut {Pork Shoulder} into rough bite-size pieces. Slice the {Bell pepper}, dice the {Onion}, and finely chop the {Garlic}.

   ~15 min

2. 2

   Heat {Olive oil} in a large heavy pot over medium-high heat. Add the {Pork Shoulder}, season with half the {Salt} and half the {Black pepper}, and cook until lightly golden on several sides. Transfer to a plate.

   ~10 min

3. 3

   Add the {Onion} and {Bell pepper} to the pot and cook until softened. Stir in the {Garlic}, {Paprika}, {Smoked paprika}, {Oregano}, {Thyme}, and remaining {Salt} and {Black pepper} for 1 minute, then mix in the {Tomato paste}.

   ~8 min

4. 4

   Return the {Pork Shoulder} to the pot with the {Canned tomatoes}, {Chicken Stock}, and {Bay leaf}. Bring to a gentle bubble, then lower the heat, cover loosely, and simmer until the pork is tender and the stew is thickened.

   ~35 min

5. 5

   Meanwhile, cook the {White rice} in a saucepan with 560ml water until tender, then cover and let it steam off the heat for 5 minutes.

   ~12 min

6. 6

   Remove the {Bay leaf}. Stir most of the chopped {Fresh parsley} and a squeeze from half the {Lemon} into the stew. Taste and adjust seasoning, then serve the stew over rice with the remaining {Fresh parsley} and {Lemon} cut into wedges alongside.

   ~5 min