Author Notes
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
Ingredients
-
1/2 cup
plus 1 tablespoon of olive oil
-
5
cloves of garlic, minced
-
2
bay leaves
-
1
yellow onion, diced
-
1
large tomato
-
1/3 pound
pound blanched whole almonds
-
salt
-
water, if needed
-
2 pounds
pork shoulder or steak, cut into cubes
-
1 cup
cup white wine
-
1/4 teaspoon
ground white pepper
-
2 teaspoons
paprika
-
salt and pepper to taste
Directions
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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.
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