Maltese Stew

Name: Maltese Stew
Ingredients: 1 boneless pork shoulder butt roast (1-1/2 to 2 pounds), cut into 1-inch cubes; 2 medium onions, quartered; 2 tablespoons vegetable oil; 2 cups chicken broth, divided; 3 tablespoon tomato paste; 1 tablespoon red wine vinegar; 1 teaspoon browning sauce; 1/2 to 3/4 teaspoon curry powder; 1/2 teaspoon salt; 1/4 teaspoon pepper; 1/4 to 1/2 teaspoon ground allspice; 1/4 to 1/2 teaspoon ground nutmeg; Pinch ground cloves; 3 medium potatoes, peeled and cut into 1-inch cubes; 1 cup frozen peas

15 ingredients

1 steps

Ingredients

1 boneless pork shoulder butt roast (1-1/2 to 2 pounds), cut into 1-inch cubes
2 medium onions, quartered
2 tablespoons vegetable oil
2 cups chicken broth, divided
3 tablespoon tomato paste
1 tablespoon red wine vinegar
1 teaspoon browning sauce
1/2 to 3/4 teaspoon curry powder
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 to 1/2 teaspoon ground allspice
1/4 to 1/2 teaspoon ground nutmeg
Pinch ground cloves
3 medium potatoes, peeled and cut into 1-inch cubes
1 cup frozen peas

Directions

1

In a Dutch oven or soup kettle over medium heat, cook pork and onions in oil for 10-12 minutes or until pork is browned and onions are soft. In a bowl, combine 1 cup broth and tomato paste until smooth; add to pork mixture. Cook, uncovered, for 10 minutes. Stir in vinegar, browning sauce and seasonings, cook, uncovered, for 15 minutes. Add potatoes, peas and remaining broth; bring to a boil. Reduce heat; cover and simmer for 50-60 minutes or until pork and potatoes are tender.