Ingredients:
1.5 lbs (680g) diced pork shoulder
2 tablespoons vegetable oil
1 onion, chopped
3 cloves garlic, minced
1 bell pepper, diced
1 carrot, diced
1 celery stalk, diced
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon paprika
Salt and pepper to taste
1 can (14 oz) diced tomatoes
1 cup chicken or vegetable broth
1 cup frozen peas
Fresh parsley for garnish (optional)
Instructions:
Season the Pork: Season the diced pork shoulder with salt, pepper, thyme, and oregano. You can do this in advance and let it marinate in the refrigerator for extra flavor.
Sear the Pork: Heat the vegetable oil in a large skillet or Dutch oven over medium-high heat. Add the seasoned pork pieces and brown them on all sides. This should take about 4-5 minutes. Remove the pork from the skillet and set it aside.
Saute the Vegetables: In the same skillet, add a bit more oil if needed. Add the chopped onion, garlic, bell pepper, carrot, and celery. Cook them for about 5 minutes, or until they become tender.
Add the Seasonings: Sprinkle in the paprika and stir to combine with the vegetables. This adds a smoky flavor and a bit of heat to the dish.
Combine Pork and Vegetables: Return the browned pork to the skillet with the vegetables.
Add Tomatoes and Broth: Pour in the diced tomatoes (with their juice) and chicken or vegetable broth. Stir everything together.
Simmer: Reduce the heat to low, cover the skillet, and let the mixture simmer for about 45 minutes to 1 hour. This allows the pork to become tender and the flavors to meld together.
Add Peas: About 10 minutes before serving, stir in the frozen peas. Cook until they are heated through.
Adjust Seasoning: Taste and adjust the seasoning with more salt and pepper if needed.
Serve: Ladle the diced pork shoulder stew into bowls, garnish with fresh parsley if desired, and serve hot. This dish pairs well with rice, mashed potatoes, or crusty bread.
