Pepper Purée

Name: Pepper Purée
Yield: 4
Ingredients: 2 large red bell peppers (500 g), peeled, cut into pieces; 3 cloves of garlic, cut into pieces; 1 medium onion (100 g), cut into pieces; 2 tablespoons of olive oil; 1/2 cup of dry white wine (120 ml); 1/2 tablet of chicken broth dissolved in 1 cup of hot water (240 ml); 10 slices of boneless pork shoulder, cut into pieces (250 g); 1 teaspoon of salt

1
2 large red bell peppers (500 g), peeled, cut into pieces
2
3 cloves of garlic, cut into pieces
3
1 medium onion (100 g), cut into pieces
4
2 tablespoons of olive oil
5
1/2 cup of dry white wine (120 ml)
6
1/2 tablet of chicken broth dissolved in 1 cup of hot water (240 ml)
7
10 slices of boneless pork shoulder, cut into pieces (250 g)
8
1 teaspoon of salt

Ingredients

1
2 large red bell peppers (500 g), peeled, cut into pieces
2
3 cloves of garlic, cut into pieces
3
1 medium onion (100 g), cut into pieces
4
2 tablespoons of olive oil
5
1/2 cup of dry white wine (120 ml)
6
1/2 tablet of chicken broth dissolved in 1 cup of hot water (240 ml)
7
10 slices of boneless pork shoulder, cut into pieces (250 g)
8
1 teaspoon of salt

Directions

1
In a medium saucepan, over high heat, sauté the peppers, garlic, and onion in olive oil, stirring occasionally, until the onion is soft (3 minutes)
2
Add the white wine, stir, and let it evaporate (8 minutes)
3
Combine the chicken broth, pork, and salt, stir, and cook, always stirring, until the peppers are tender (12 minutes)
4
Transfer the mixture to a processor and blend until smooth
5
Transfer to a bowl and serve immediately
6
294 calories per serving