Follow these steps for perfect results
Pork shoulder
cut into 1 1/2 inch cubes
Prunes
pitted
Kalamata Olives
Roasted Red Peppers
chopped
Red Wine Vinegar
Capers
Garlic
minced
Oregano
Hot Chili Powder
Roma Tomatoes
peeled & diced
Dry White Wine
Brown Sugar
firmly packed
Concentrated Beef Broth
Red Wine Vinegar
Water
Flour
Italian Parsley
chopped
Mix pork, prunes, olives, red peppers, 1/3 C red wine vinegar, capers and liquid, garlic, oregano, and chili powder in a large, non-aluminum bowl.
Cover and refrigerate overnight, turning occasionally.
Preheat oven to 325°F (163°C).
Transfer pork mixture to an 8qt Dutch oven.
Mix in tomatoes, white wine, brown sugar, and half of the beef broth.
Bring to a boil over high heat.
Cover and bake in the oven for 45 minutes.
Add more broth if necessary to keep the meat just covered.
Uncover and cook for an additional 15 minutes.
Cool and refrigerate covered overnight.
Degrease the stew and bring to a boil over medium heat.
Gradually add 2 T of vinegar and 2 T of water to flour in a small bowl to make a paste.
Gradually stir the paste into the stew.
Reduce heat and simmer until sauce thickens slightly, stirring frequently, about 5 minutes.
Top with parsley and serve.
Expert advice for the best results
Marinating the pork overnight enhances the flavor.
Adjust the amount of chili powder to your spice preference.
Be careful not to overcook the pork, as it can become dry.
Everything you need to know before you start
20 minutes
Can be made 1-2 days in advance
Serve in a shallow bowl, garnished with fresh parsley.
Serve with crusty bread for dipping.
Serve over mashed potatoes or rice.
Pairs well with the rich flavors of the dish.
Complements the savory notes.
Discover the story behind this recipe
Ragout style dishes are common throughout Catalan cuisine. Use of pork, fruits, and savory elements are typical
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