Spicy Pork, Pepper and Zucchini Stew

By • March 26, 2015 0 Comments

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Author Notes: Pork tenderloin, a pound of sweet mini peppers along with some zucchini and combined with some assertive seasonings, make for this filling soupy stew. inpatskitchen


Makes about 6 servings

  • 2 pounds pork tenderloin, trimmed of any sinew and then cut into 1 to 1 1/2 inch cubes.
  • Salt and pepper to season the pork
  • 3 to 4 tablespoons olive oil
  • 2 medium onions cut into a large dice
  • 1 pound sweet mini peppers, stemmed, seeded and then cut crosswise into halves or thirds depending on their size
  • 4 large garlic cloves, chopped
  • 1 tablespoon ancho chili pepper
  • 1 tablespoon ground cumin
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon cayenne pepper
  • 1/2 cup dry white wine
  • One 14 to 15 ounce can of Italian plum tomatoes, crushed
  • 12 ounces tomato or vegetable juice
  • 1 cup chicken broth
  • 2 small to medium zucchini cut into 3/4 to 1 inch cubes
  1. Season the pork cubes with salt and pepper. Heat 3 tablespoons of the oil in a Dutch oven or stew pot. Brown the pork in batches and remove to a plate or bowl.
  2. Add the 4th tablespoon of oil to the pot if needed and then add the onions and peppers. Saute until they soften and then add the garlic, chili powder, cumin, salt, black pepper and cayenne and continue to sauté for another minute.
  3. Add the wine, and with a wooden spoon, stir and scrape up any brown bits on the bottom of the pot. Let the mixture simmer for a minute and then add the crushed tomatoes, tomato juice and chicken broth.
  4. Add the pork cubes along with any accumulated juices. Bring the pot up to a simmer and then simmer with the pot partially covered for about one hour. ( Check and stir every so often)
  5. After the hour, stir in the zucchini cubes and continue to simmer for another 10 to 15 minutes. I like to make the stew early in the day and then add the zucchini when re-heating. Serve up nice and hot in bowls.

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