Spanish Pork and Onion Stew with Bell Peppers
This hearty stew is a celebration of Spanish flavors, where tender pork, sweet onions, and vibrant bell peppers come together in a rich, aromatic sauce. The pork is slowly cooked to perfection, its juices mingling with the onions, garlic, and paprika to create a rich, savory base. The bell peppers add a burst of color and sweetness, while the sherry adds depth and a subtle tang. Serve this dish with crusty bread to soak up every last drop of the flavorful sauce. This stew is sure to warm you up on a cold day and transport you to the sunny streets of Spain.
Ingredients
- •2 lbs pork shoulder, cut into 2-inch cubes
- •2 medium onions, sliced
- •4 cloves garlic, minced
- •2 red bell peppers, sliced
- •1 tbsp smoked paprika
- •1 tsp dried oregano
- •1 tsp salt
- •1/2 tsp black pepper
- •2 cups chicken broth
- •1/2 cup sherry
- •2 tbsp olive oil
- •Optional: chopped parsley for serving
Dietary Info
Instructions
- 1
Heat the olive oil in a large Dutch oven over medium heat. Add the pork and cook until browned on all sides, about 10 minutes. Remove the pork from the pot and set aside.
- 2
Add the onions, garlic, and bell peppers to the pot and cook until softened, about 5 minutes. Add the paprika, oregano, salt, and black pepper and cook for 1 minute.
- 3
Add the pork back to the pot, along with the chicken broth and sherry. Bring the stew to a boil, then reduce the heat to low, cover, and simmer for 1 hour and 15 minutes, or until the pork is tender.
- 4
Remove the lid and continue to simmer for 15 minutes, or until the sauce has thickened. Serve the stew hot, garnished with chopped parsley if desired.
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