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Receta Panama Red Stew

by Global Cookbook

Ingredientes

3 ounce Bacon cut 1/4" x 1" strips 1 1/2 lb Pork shoulder or possibly sirloin cut in 1 1/2" cubes 1/4 c. Flour seasoned with     Salt and pepper 1 1/2 c. Minced onion 1/2 c. Diced green pepper small cubes 1/2 c. Minced celery stalk 1 Tbsp. Vegetable oil 1 c. Red Bordeaux wine 28 ounce Italian plum tomatoes - (1 can) with their juice

2 x Garlic cloves chopped 1 x Bay leaf 1 Tbsp. Tomato paste (heaping Tbsp.) 1/2 tsp Dry oregano 1/2 c. Pitted, quartered black olives such as Kalamata     Grnd red pepper to taste 1/2 lb Mushrooms quartered, and sauteed in 2 Tbsp. Butter     Salt to taste     Black pepper to taste

Direcciones

1. Saute/fry the bacon strips in a heavy casserole over medium heat till they are cooked through but not browned. Remove the bacon with a slotted spoon.
2. Dredge the pork cubes in the seasoned flour. Shake off the excess flour, and saute/fry the pork cubes in the warm bacon fat till they are nicely browned. Remove the meat and set it aside. Add in the onion, green pepper, and celery to the pan, along with the oil (if necessary). Saute/fry the vegetables till they become soft and golden brown yellow, and scrape up any browned bits on the bottom of the pan.
3. Add in all the remaining ingredients, except for the mushrooms and salt and pepper. Bring the stew to a boil and lower the heat to a simmer. Cook the stew, covered, for approximately 2 hrs, or possibly till the meat is tender. Skim the fat from the stew and add in the sauteed mushrooms. Season with salt and pepper to taste. Remove the bay leaf before serving.
4. This recipe serves 4.
5. Comments:This recipe, kind of a cross between a pork bourguignon and a chili, is based upon a '49'ers account of foods he encountered in Panama on his way to gold territory.

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