This traditional Spanish recipe originally calls for an entire loaf of French baguette and a full two cups of wine. Not exactly Paleo friendly. I omitted the bread and cut the wine in half (hey, we all have to cheat sometimes). This recipe is definitely a keeper. —kohlercreated
plus 1 tablespoon of olive oil
cloves of garlic, minced
yellow onion, diced
pound blanched whole almonds
water, if needed
pork shoulder or steak, cut into cubes
cup white wine
ground white pepper
salt and pepper to taste
In This Recipe
Place almonds in a frying pan with olive oil. Fry for some time until the almonds are nice and brown. Add the peeled garlic and fry for an additional minute or two.
Remove almonds and garlic from the pan and set aside on a plate, leaving oil in the pan.
Cut the pork into large cubes, salt and pepper it and fry from all sides so the meat gets a nice color.
Add the tomato, the peeled and quartered onion, bay leaves, paprika, white pepper and the wine. Cover and let it all cook on low heat for 30 minutes.
Take the onion and the tomato out of the pan and place in a food processor. Add the almonds and the garlic and add some of the cooking liquid from the pan (around 1/2 cup). Puree the ingredients until you have a really fine sauce. Return the sauce to the pan with the pork and let it simmer uncovered for an additional 30 minutes. Season with additional salt and pepper if desired.