Title: Spanish Pork Stew with Potatoes
Categories: Meat
Yield: 4 Servings

HOUSTON _CHRONICLE

4 md Potatoes 1 lb Tomatoes 1 Bell peppers 2 tb Vinegar 1 lb Pork shoulder butt 3 Garlic cloves, crushed 1 lb Pork shoulder butt 1 c Stock 1 Bay leaves 1 md Onions, chopped

Cut pork into large chunks. Coarsely chop tomatoes. Peel potatoes and cut into thick chunks. Seed, core, and thinly slice bell pepper.

Brown pork in 2 tb oil if desired. Layer ingredients in crockpot in order; cook until meat is tender, about 10 hours.

Stovetop preparation: Heat oil in Dutch oven over medium heat. Add pork and saute a few minutes, until lightly browned. Add garlic and saute well. Add onion and saute until tender. Add tomatoes and cook 5 minutes. Att water, vinegar, and bay leaf. Salt and pepper to taste. Bring to boil. Cover and simmer until pork is almost tender, about 40 minutes. Stir in green pepper. Add potatoes around sides and simmer, covered, until tender, about 15 minutes. Avoid stirring or overcooking potatoes.

Sylvia's comments: this was easy to fix, and the only problem was that it was just a hair bland. I added some Worcestershire to my bowl, and it was fine. I used balsamic vinegar and sliced the onion instead of chopping it so it was easier to pick out. I also used canned tomatoes. With the added stock, it was more soup than stew.

Per serving: 364 calories, 30 gm carbohydrate, 25 gm protein, 16 gm fat, 41% of calories from fat, 176 mg sodium, 76 mg cholesterol, 1 gm fiber.

MM by Sylvia Steiger, CI$ 71511,2253, Internet sylvia.steiger@lunatic.com, moderator of GT Cookbook and FringeNet Lowfat & Luscious echoes

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