Cuban Style Dinner–Part 3 “Pork & Chorizo Stew”

This alone can be a very sufficient and delicious meal, but combine this with the Black Bean Stew and the Cuban Pork Roast, Avocado & Red Onion Salad, and Fried Plantains you have one big power meal!!


Serves about 6:

1-1/2 pounds lean boneless pork shoulder, cut into bite-size cubes
Salt and pepper, to taste
Juice from 1 lime
1 large onion, finely chopped
1 large red bell pepper, seeded and finely chopped
4 cloves of garlic, crushed and finely chopped
1 pound chorizo (if you can, find a really good authentic chorizo at a Latin American market)
2 large tomatoes, chopped
1/2 cup dry sherry
1 teaspoon cumin

In a nonreactive bowl, sprinkle the pork with the salt, pepper, and lime juice, cover and let marinate 2 hours, refrigerated.

In a large skillet over high heat, heat the oil.  Drain the pork from the marinade (save the marinade) and add to the skillet, cook until golden brown, 15-20 minutes. 

Reduce the heat to low and add onion, bell pepper, and garlic, cook until onion is tender (6-8 minutes).  Add the chorizo, tomatoes, sherry, cumin, and reserved marinade and bring to boil, after that simmer 30 minutes, stirring frequently. 


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