Guajillo chiles, alcaparrado condiment and ground cloves give this quick-to-prep pork and potato stew its Peruvian-style appeal.
Provided by My Food and Family
Categories Home
Time 1h50m
Yield Makes 8 servings.
Number Of Ingredients 10
Steps:
- Soak chiles in hot water 15 min. or until softened. Drain chiles, reserving 1/4 cup of the soaking water; place chiles and reserved water in blender container. Cover. Blend on medium speed until smooth; set aside.
- Heat dressing in large skillet on medium-high heat. Add pork; cook and stir 5 min. or until evenly browned. Remove pork from skillet; set aside.
- Add alcaparrado condiment, cloves and chile puree to skillet; cook 2 min. Return pork to skillet. Stir in broth; bring to boil over medium-high heat. Reduce heat to medium-low; cover. Simmer 30 min.
- Add potatoes and peanuts; cover. Cook 45 min. until potatoes are tender, stirring occasionally. Top each serving with egg slices.
Nutrition Facts : Calories 320, Fat 15 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 85 mg, Sodium 790 mg, Carbohydrate 29 g, Fiber 6 g, Sugar 3 g, Protein 22 g
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