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A spicy pork and pepper stew made with tenderloin and 4 types of peppers. This is a family-favorite dish best served over rice.
Ingredients
- ¼ cup bacon grease
- 2 pounds pork tenderloin, cut into 1/2 inch strips
- ¼ cup butter
- 3 onions, thinly sliced
- 3 tablespoons paprika
- 2 tablespoons all-purpose flour
- 1 green bell pepper, cut into strips
- 1 red bell pepper, cut into strips
- 1 yellow bell pepper, cut into strips
- 2 fresh jalapeno peppers, sliced into rings
- 1 cup beef stock
- 3 tablespoons tomato paste
- 2 large cloves garlic, peeled and minced
- 1 teaspoon salt
- 1 bay leaf
Directions
Step 1
Heat bacon grease in a large pot over medium heat. Cook and stir pork in hot grease until evenly browned. Remove pork and liquid from the pot; set aside.
Step 2
Melt butter in the same pot over medium heat. Saut? onions in hot butter until tender and lightly browned. Mix in paprika and flour; cook and stir until thickened.
Step 3
Add pork, bell peppers, and jalape?o peppers to the pot. Stir in stock, tomato paste, garlic, salt, and bay leaf; bring to a boil. Reduce heat, cover, and simmer for 1 to 1 1/2 hours, stirring occasionally.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 408 | |
| % Daily Value * | |
| Total Fat24g | 30% |
| Saturated Fat11g | 54% |
| Cholesterol128mg | 43% |
| Sodium737mg | 32% |
| Total Carbohydrate15g | 5% |
| Dietary Fiber4g | 13% |
| Total Sugars6g | |
| Protein34g | |
| Vitamin C89mg | 443% |
| Calcium45mg | 3% |
| Iron3mg | 17% |
| Potassium999mg | 21% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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