*  Exported from  MasterCook II  *
 
                     Pork And Pepper Stew With Oranges
 
 Recipe By     : COOKING RIGHT SHOW#CR9621
 Serving Size  : 1    Preparation Time :0:00
 Categories    : New Text Import                  Cooking Right Show
                 Mexican                          Stews
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3 1/2  Pounds        boneless pork shoulder or butt* -- trimmed
                         Kosher salt and freshly ground black peppe
    4      Tablespoons   olive oil
    2      Pounds        onions, halved and thickly sliced
    4      Tablespoons   garlic -- thickly sliced
    1      Cup           diagonally cut celery, in 1/2 inch slices
    3      Medium        poblano chiles, seeded -- thickly sliced
    1      Teaspoon      jalapeno chile -- minced
    1      medium        red bell pepper -- thinly sliced
      3/4  teaspoon      fennel seed
    2      teaspoons     dried oregano
    2      cups          canned tomatoes in juice -- diced
    2 1/2  cups          rich chicken or vegetable stock
      1/2  cup           dry white wine
    2      tablespoons   California or New Mexico chile powder
    1      teaspoon      dried shrimp powder (optional)
      1/3  cup           golden raisins
    2      tablespoons   fresh cilantro -- chopped
                         --Garnish--
                         Orange segments
                         cilantro sprigs
                         Orange-cinnamon rice (recipe follows)
 
 
 Season the pork liberally with salt and pepper. In a heavy casserole or
 Dutch oven, heat 2 tablespoons of the olive oil and quickly brown the pork,
 in batches if necessary. Remove and set aside. Add the remaining 2
 tablespoons of the oil to the pot and saute the onions, garlic, celery,
 poblanos, jalapeno and the red pepper over moderate heat until just
 beginning to color. Add the fennel seed, oregano, tomatoes, stock, white
 wine, chile powder and shrimp powder and bring to a boil. Add the pork and
 the raisins, reduce the heat, cover, and simmer gently until the pork is
 tender, about 35 to 40 minutes. Remove from the heat and skim any fat from
 the top.
 
 Just before serving, stir in the chopped cilantro. Serve with
 Orange-Cinnamon Rice and garnish with orange segments and cilantro sprigs.
 
 Yield: 6 to 8 servings
 
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 NOTES : *cut into 2 inch cubes