Potato stew with peas and pork neck

Name: Potato stew with peas and pork neck - Clara P.
Ingredients: 4; 5 potatoes; 2; 3 carrots; 200 g peas; 1/2 bell pepper; 2 white onions; 2 slices of pork neck; 50 ml white wine; 1/2 bunch of dill; thyme/vegetable seasoning/red pepper/ginger; olive oil; 2 glasses of water

Meat - Potato stew with peas and pork neck by Clara P. - Recipia

Potato stew with peas and pork neck Preparation time: 15 minutes Cooking time: 40 minutes Total time: 55 minutes Number of servings: 4 In the autumn season, when nature delights us with rich and aromatic produce, there is nothing more comforting than a potato stew with peas and pork neck. This lovingly adapted traditional recipe brings together simple yet flavorful ingredients, transforming them into a warm and nourishing meal. Get ready to discover the steps to create this delicacy in your own kitchen. Ingredients: - 4-5 medium potatoes - 2-3 carrots - 200 g peas (fresh or frozen) - 1/2 bell pepper - 2 white onions - 2 slices of pork neck (about 300 g) - 50 ml white wine - 1/2 bunch of fresh dill - Spices: thyme, vegeta, red pepper, ginger (to taste) - Olive oil - 2 glasses of water (about 500 ml) Preparation: 1. Preparing the ingredients: Start by washing all the vegetables well. Peel the potatoes and carrots, then cut them into cubes of about 1-2 cm. Chop the onion finely, and cut the bell pepper into small cubes. 2. Cooking the onion and meat: In a large skillet or deep pot, add 2-3 tablespoons of olive oil and heat it over medium heat. When the oil is hot, add the chopped onion and sprinkle a little oregano. Sauté the onion for 3-4 minutes until it becomes translucent. 3. Adding the meat: Wash the slices of pork neck, cut them into long, thin strips, then add them to the skillet. Let them brown slightly, stirring occasionally, for about 5-7 minutes. 4. Including the vegetables: Add the sliced carrots and diced bell pepper to the skillet. Mix well and let them cook together with the onion and meat for 3-4 minutes. Then pour in the white wine and let it boil until the alcohol evaporates and the liquid reduces slightly, about 4-5 minutes. 5. Adding the potatoes and peas: Now is the time to add the cubed potatoes and drained peas. Mix everything evenly to combine the flavors. 6. Boiling the stew: Pour 2 glasses of water into the pot and add the spices: thyme, vegeta, red pepper, and ginger to taste. Cover the skillet with a lid and let the stew simmer over medium heat for 30-40 minutes until the potatoes are soft and the sauce has thickened. Check occasionally, and if necessary, add a little water. 7. Finishing the dish: Once the stew is ready, taste and adjust the spices to your preference. Turn off the heat and sprinkle freshly chopped dill on top for added flavor. 8. Serving: Serve the stew hot, alongside pickles such as peppers and cucumbers, which add a crunchy and tangy note to the dish. Useful tips: - Customization: You can replace the pork neck with beef or chicken, depending on your preferences. You can also add other seasonal vegetables, such as zucchini or eggplant, for a more varied version. - The wine: Use a quality white wine, as it will enrich the flavor of the stew. If you don't have wine, you can omit it, but adding it will give a more complex taste. - The peas: If using frozen peas, there is no need to thaw them before adding; they will cook perfectly in the warm sauce. - Complementary recipes: This stew pairs wonderfully with a fresh summer salad or a portion of fresh bread to soak up the tasty sauce. Nutritional benefits: This stew is not only delicious but also nourishing. Potatoes provide complex carbohydrates, which supply energy, while peas bring a good dose of plant protein, fiber, and essential vitamins. Pork neck, although fattier, provides a significant amount of protein and iron, essential for a balanced diet. Frequently asked questions: - Can I use sweet potatoes instead of regular potatoes? Yes, sweet potatoes can add a sweet note and an interesting texture to the stew, but the cooking time may vary. - How can I store the stew? The stew keeps well in the fridge in an airtight container for 3-4 days. You can reheat it on the stove or in the oven at low temperature. - How many calories are in a serving? A serving of potato stew with peas and pork neck contains approximately 400-500 calories, depending on the amount of oil and meat used. This potato stew with peas and pork neck is more than just a simple meal; it is a culinary experience that brings family and friends together around the table, evoking warm memories and unforgettable moments. Dare to try this recipe and let the flavors of autumn carry you away!

Potato stew with peas and pork neck

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