Pork stew with roasted peppers

Ingredients

• 700 g pork leg
• 2 medium red onions (300 g)
• 1 large yellow onion (200 g)
• 2 kapia peppers (300 g)
• 10 garlic cloves
• 3 roasted peppers (450 g)
• 2 medium tomatoes (300 g)
• 45 ml oil
• 1 teaspoon paprika
• 1 1/2 teaspoons salt
• 1/2 teaspoon ground pepper
• 250 ml water
• 100 ml extra water (optional)
• 15 g fresh parsley

Preparation

1. Cut the pork leg into cubes small enough to fit on a spoon and pat them dry with paper towels. Peel and chop the onions, kapia peppers, garlic and roasted peppers; peel the tomatoes and purée them until smooth. 2. Heat the oil in a saucepan and sauté the onions, kapia peppers and garlic for 8 minutes, until the onions turn translucent. 3. Add the roasted peppers and meat to the pan. Add 1 teaspoon of salt and the paprika, stir, then immediately pour in 250 ml of water. Cover and simmer over low heat for 40 minutes, until the meat is tender and the vegetables have formed a sauce; if it reduces too much, add up to 100 ml more water. 4. Stir in the puréed tomatoes and simmer for another 5 minutes. Season with 1/2 teaspoon of salt and pepper, then sprinkle with the chopped parsley.