24 oz pork shoulder
6 oz finely chopped onion
12 oz diced potato
8 tablespoons olive oil
2 cloves minced garlic
1/2 cup vegetable broth
1 bay leaf
1 large red bell pepper, cut into cubes
1/2 teaspoon hot paprika
1 tablespoon tomato paste
1 cup red wine
Salt and pepper to taste
Large frying pan
24 oz pork shoulder
6 oz finely chopped onion
12 oz diced potato
8 tablespoons olive oil
2 cloves minced garlic
1/2 cup vegetable broth
1 bay leaf
1 large red bell pepper, cut into cubes
1/2 teaspoon hot paprika
1 tablespoon tomato paste
1 cup red wine
Salt and pepper to taste
Large frying pan
1 Rinse the pork, pat it dry, and cut it into cubes
Cut the onion into small pieces
Peel and cut the potato into cubes
2 Heat the olive oil in a large frying pan and sauté the onion, garlic, and pork for 15 minutes
3 Add vegetable broth and bay leaf
Cook until the pork is tender, then add the potato, bell pepper, and simmer
Sprinkle with hot paprika
4 Add enough water to cover the ingredients and cook over low heat
Add tomato paste and wine
Season with salt and pepper and simmer for another 10 minutes.
