Stewed roasted red peppers and pork meat

The roasted red pepper and pork stew is a recipe that brings the flavors of summer to your plate, even on cool autumn days. This dish is not only delicious but also an excellent way to make use of roasted peppers that you may have stored in your freezer. Whether you harvested the peppers from your garden or bought them at the market, this stew will transform simple ingredients into an unforgettable meal. Let's discover together how to prepare it!

Preparation time: 20 minutes
Cooking time: 1 hour
Total: 1 hour and 20 minutes
Servings: 4

Ingredients

- 20 roasted red peppers (preferably flavorful)
- 2 bunches of green onions (about 10 stalks)
- 1 medium onion
- 1 can of diced tomatoes (400 g)
- 400 g pork, diced
- 100 ml sunflower oil
- salt, to taste
- 1 bunch of fresh dill, chopped
- 2 teaspoons of sugar (optional, to balance the acidity of the tomatoes)

Brief history

Roasted red pepper stew is a traditional dish with deep roots in rustic cuisine. It reflects the principle of using seasonal ingredients and transforming them into delicious and nourishing meals. Roasted peppers not only add flavor but also a vibrant color, making each serving a delight for both the taste buds and the eyes.

Step by step

1. Preparing the ingredients
Start by removing the seeds from the roasted peppers, cutting them into julienne strips. If you have frozen them, let them thaw at room temperature before cleaning.
Chop the onion and green onions finely. These will add sweetness and flavor to the stew.

2. Preparing the meat
In a large pot, add 100 ml of oil and heat it over medium heat. Add the diced pork and fry for about 20 minutes, stirring occasionally, until golden and crispy.

3. Sautéing the onion
Remove the meat from the pot and set it aside. In the same pot, add the chopped onion and a pinch of salt. Sauté the onion until it starts to soften, about 5 minutes. Adding a tablespoon of salt can help draw out moisture from the onion, speeding up the sautéing process.

4. Adding tomatoes and peppers
Once the onion is sautéed, add the diced tomatoes, followed by the julienned peppers. If the tomatoes are too acidic, add the two teaspoons of sugar to balance their taste. Stir well to combine the ingredients.

5. Finishing the stew
Return the meat to the pot and add about 250 ml of water. Add salt to taste, being careful not to overdo it, as salt can intensify the flavor. Let the stew simmer on low heat for 30-35 minutes. This time will allow the flavors to develop and combine.

6. Serving
Once the stew is ready, add the chopped fresh dill and stir. It's time to enjoy! This stew pairs perfectly with a fresh green salad or pickles, bringing a pleasant contrast of textures and flavors.

Practical tips

- For an even richer flavor: You can add a few cloves of sautéed garlic along with the onion.
- Variations: If you want to experiment, try adding some olives or a tablespoon of tomato paste for a more intense flavor.
- Serving: This stew is delicious served with fresh bread or warm polenta, which will absorb all the flavors.

Frequently asked questions

- Can I use canned peppers? While fresh roasted peppers provide the best flavor, canned peppers can be used in a pinch, being careful to adjust the amount of salt.
- How can I store the stew? You can keep the stew in the refrigerator in an airtight container for 3-4 days. The flavor will intensify as it cools.
- Is this recipe suitable for freezing? Yes, the stew can be frozen for up to 3 months. Make sure to let it cool completely before transferring it to a freezer container.

Nutritional benefits

This stew is not only delicious but also nutritious. Red peppers are rich in vitamin C, which supports the immune system, while pork is an excellent source of high-quality protein. Dill adds a boost of antioxidants and has anti-inflammatory properties.

Enjoy every spoonful of this roasted red pepper and pork stew! It is a perfect example of comfort food that will bring warmth and joy on cooler days. Experiment, customize, and most importantly, savor!