Four Pepper Pork
August 30th, 2007 by
Chef Mom
This dish will be joining our fall menu lineup as a regular. Quick, tasty and filling.
Four-Pepper Pork
Pillsbury Classic Cookbook
1 T Cooking Oil
1 lb boneless Pork, cut into 2x½x½-inch strips
2 medium Onions, sliced , separated into rings
1 clove Garlic, minced
1 (14½ oz) can Beef Broth
1 Green Pepper, cut into 1-inch pieces
1 Red Pepper, cut into 1-inch pieces
1 Yellow Pepper, cut into 1-inch pieces
2 Jalepeno Chile Peppers, seeded, cut crosswise into small rings
¼ cup Tomato Paste
3 tsp Chili powder
½ tsp Salt
1 Bay Leaf
¼ cup Water
2 T Flour
3 cups hot cooked Rice
Heat oil in Dutch oven or large saucepan over medium-high heat until hot. Add pork, onions and garlic; cook and stir 4 to 5 minutes or until pork is no longer pink.
Add broth, bell peppers, chile peppers, tomato paste, chili powders, salt and bay leaf; stir to combine. Bring to a boil. Reduce heat; cover and simmer 5 to 10 minutes or until peppers are crisp-tender, stirring occassionally.
In a small jar or bowl with a lid, combine water and flour; shake well to blend. Gradually add to hot mixture, stirring constantly. Cook and stir until thickened and bubbly. Remove bay leaf. Serve over rice.
Serves 6.