Peaches And Pork Stew
Ingredients
1 Tbsp. olive oil
1 1/2 pound boneless pork loin; cut in 3/4 inch cubes
1/2 tsp. salt
1/4 tsp. ground black pepper
2 C. whole baby onions; frozen, thaw, drain
1 medium green pepper; coarsely chop
1 medium sweet red pepper; coarse chop
1 Tbsp. flour
3/4 tsp. cinnamon
1/4 tsp. nutmeg
1/8 tsp. allspice
1 C. beef broth
5 1/2 ounce(s) peach nectar
1 pound ripe peaches; peel, pit, thick sliced
Cooking Instructions
Heat oil in 5 quart Dutch oven over medium high heat. Sprinkle pork with salt and pepper. Sauté pork in batches for 4 minutes or until browned. Remove to paper toweling to drain. Reduce heat to medium. Add onions, peppers and more oil if needed; sauté 8-10 minutes or until onions are slightly golden. Whisk flour, cinnamon, nutmeg and allspice into broth until smooth. Add to pot along with nectar and pork. Cover; simmer 8 minutes. Add peaches; cook 4 minutes or until pork and peaches are tender.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)