Reheating: The stew can be reheated on top of the stove or in the oven until hot. A little vegetable stock can be used to moisten if the braising liquid is over reduced. Accompany with Spanish Rice and Garlic Roasted Broccoli.
Tuesday, October 21, 2014
Mediterranean Pork Stew with olives, cherry peppers and red wine
This new menu item has quickly become a favorite! Pork Shoulder is browned and braised with red wine, pitted olives, sweet cherry peppers, tomato, fresh thyme and marjoram. The meat is succulent and tender with robust Southern Italian flavors.
Reheating: The stew can be reheated on top of the stove or in the oven until hot. A little vegetable stock can be used to moisten if the braising liquid is over reduced. Accompany with Spanish Rice and Garlic Roasted Broccoli.
Reheating: The stew can be reheated on top of the stove or in the oven until hot. A little vegetable stock can be used to moisten if the braising liquid is over reduced. Accompany with Spanish Rice and Garlic Roasted Broccoli.
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