Ingredients Jump to Instructions ↓

  1. 906 g boneless pork shoulder, cut into 1 inch cubes

  2. 1 large onion, peeled and chopped

  3. 2 large green bell peppers, stemmed, seeded and chopped

  4. 2 tbsp. vegetable oil

  5. 2 tbsp. paprika

  6. 1 3/4 tsp. salt

  7. 1/2 tsp. pepper

  8. 1 cup water

Instructions Jump to Ingredients ↑

  1. Heat oil in a dutch oven over medium-high heat. Add pork and brown on all sides. Remove pork with a slotted spoon and transfer to a large bowl. Add onion and bell peppers to pan. Cover and cook over low heat until tender, about 10 minutes. Stir in pork, paprika, salt, pepper and 1 cup water. Cover and simmer about 1 hour until tender. Uncover and cook about 30 minutes until sauce is thickened.


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