Pork and Veal Stew with Green Tomatoes
This Mexican stew incorporates one of the specialities of the country, green tomatoes.
Ingredients
- 2 oz Butter
- 2 Tbs Vegetable oil
- 2 lb Pork cubed
- 2 lb Lean veal cubed
- 2 Onions finely chopped
- 3 Garlic cloves crushed
- 2 lb Green tomatoes blanched, peeled and chopped
- 3 Green peppers pith and seeds removed and chopped
- 4 California green chillis chopped
- 2 Tbs Tomato puree paste
- 1 Tbs Chopped fresh marjoram
- 1 Tbs Chopped chives
- 1 Tbs Chopped fresh basil
- 2 tsp Grated nutmeg
- Salt and pepper to taste
- 1 tsp Sugar
- 8 floz Chicken stock
- 8 floz Dry sherry
- 3 floz Double heavy cream
Instructions
- Melt the butter with the oil in a large flameproof casserole. Add the meat and fry until it is evenly browned.
- Transfer to a plate. Add the onions and garlic to the casserole and fry until they are soft. Stir in the tomatoes, peppers, chillis, tomato puree (paste), herbs, seasoning and sugar and cook for 5 minutes, stirring constantly.
- Return the meat to the casserole and pour over the stock and sherry. Bring to the boil. Reduce the heat to low, cover the casserole and simmer the stew for i| hours, or until the meat is cooked through and tender.
- Remove from the heat and stir in the cream. Serve at once, straight from the casserole.
Calories: 670 kcal
Carbohydrates: 14 g
Protein: 44 g
Fat: 46g
Saturated Fat: 19 g
Trans Fat: 1 g
Cholesterol: 206 mg
Sodium: 274 mg
Potassium: 1124 mg
Fiber: 3 g
Sugar: 8 g
Vitamin A: 1313 IU
Vitamin C: 67 mg
Calcium: 80 mg
Iron: 3 mg