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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
- 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
- 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
- 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.