• 22
  • 30 minutes
  • 3 hours and 15 minutes
PORK STEW SPANISH-STYLE -BULK SIZE by Chef Pete Evans

Make the most of your Bulkbox. Perfect for your weekly meal prep. 22 servings.

Feel free to swap and change your veggies!

– Pete

Ingredients

Allergens: chili

3 ½ lb pork collar butt, cut into 1-inch cubes

½ cup tapioca starch or cornstarch

sea salt and freshly ground black pepper

½ cup olive oil or coconut oil (you can also use good quality fat if you like, such as duck fat, lard or tallow)

¼ cup smoked paprika

14 cloves garlic, sliced

2.5 lb red bell pepper, deseeded and chopped

2.5 lb sweet potato or white potato, cut into 1-inch pieces

4 x 14.5 oz can diced tomato

2/3 cup vinegar (red wine, white wine or apple cider)

2 qt chicken stock

3 lb broccoli, broken in florets and stalk cut into ½ inch dice

2 handfuls flat- leaf or curly parsley leaves, chopped

2 – 4 pinches chili flakes, to serve

Preheat the oven to 300°F.

Cooking Instructions

Toss the pork cubes in the combined tapioca starch, salt, and pepper to coat.

Heat a casserole with a ¼ cup of the oil or fat over medium – high heat. Working in batches, add the pork and cook until well browned on all sides (about 5 minutes). Reduce the heat to medium, add the paprika, garlic and bell pepper and cook for 1 minute or until fragrant. Stir in the sweet potato, tomato, vinegar, and stock. Bring to the boil, then reduce the heat to low, cover with a lid, and simmer for 2 hours or until the meat is almost tender. Season with salt and pepper.

Remove the lid and allow to cook further for 1 hour so the sauce reduces slightly and the pork is very tender.

After the stew has been simmering for 2 ½ hours, preheat the oven to 350°F. Place the broccoli and remaining oil in a roasting pan and toss to combine. Season generously with salt and pepper and spread out in a single layer. Roast in the oven for 10 minutes, then rotate the tray and flip the broccoli and cook for a further 10 minutes or until tender and golden.

When the stew is ready to serve, sprinkle with parsley and chili flakes (if using) and serve the roasted broccoli on the side.

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