Wednesday, December 1, 2010

Pork Stew with Pears

I thought this stew was super tasty. The kids gulped it down easily. They loved the idea of pears in their stew. Roger says it's just weird to put fruit in your soup, but he didn't cover it in BBQ sauce, either, so I'm calling it a win all around.

2 Tbsp flour
2 tsp paprika
1 tsp cumin
1 lb pork tenderloin (well trimmed and cut into 1/4 inch chuncks)
1 Tbsp olive oil
2 onions (cut into 1 inch chunks)
2 green bell peppers (cut into 1 inch squares)
1 red bell pepper (cut into 1 inch squares)
3 garlic cloves, minced
2 medium pears (peel and cut into 1 inch pieces)
1/3c dry sherry
1/2c chicken broth
1/2 tsp each salt and pepper

Combine flour, paprika, and cumin. Dredge the pork in the flour mixture and shake off excess flour. Add olive oil to the Dutch oven and cook pork approximately 2 minutes per side. Do not overcook. Remove the pork from the pan and set aside. Add onions, peppers, and garlic to pan. Cook until the peppers are tender crisp, stirring frequently (about 5 minutes). Add pears and sherry. Bring to a boil and boil for 1 minute. Add broth, salt, pepper, and about 1/4 cup water. Bring to a boil. Return pork to the pan, reduce heat, and simmer for 3 minutes (uncovered) until pork is cooked through and the pears are tender. This stew can be made up in advance and gently reheated at serving time.

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