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Mood Crimson meat (Portuguese Crimson meat Stew)

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“Here is but any other Emeril’s mom (Hilda) recipe. Big method to originate a thick and hearty pork stew. An very friendly all-in-one meal!”

Ready In:
2hrs 15mins



  • 14

    cup olive oil

  • 1 12

    lbs pork round steak, slit into thin strips

  • 1 14

    teaspoons salt

  • 14

    teaspoon floor shaded pepper

  • 1

    expansive onion, thinly sliced

  • 2

    inexperienced peppers, slit into thin strips

  • 6

    garlic cloves, minced

  • 6

    tablespoons tomato paste

  • 1

    (35 ounce) can Italian plum tomatoes, crushed with your arms, with their juice

  • 1 12

    cups water

  • 1

    bay leaf

  • 12

    teaspoon crushed purple pepper flakes

  • 1

    cup ditalini

  • 2

    tablespoons minced fresh parsley leaves


  • In a Dutch oven or heavy skillet warmth the olive oil over excessive warmth.
  • Season the pork with 1/2 teaspoon of the salt and the shaded pepper.
  • Saute the pork, in batches if obligatory so as that the pan is now not crowded, unless properly-browned on all sides, about 4 minutes. Transfer the pork to a plate and house aside.
  • Add the onion and inexperienced peppers to the skillet and cook, stirring steadily, unless softened and caramelized across the edges, about 6 minutes.
  • Add the garlic and cook for 1 minute.
  • Add the tomato paste and cook for 2 minutes, stirring consistently.
  • Add the tomatoes, water, bay leaf, crushed purple pepper and last 3/4 teaspoon salt.
  • Return the pork to the pan and bring the sauce to a boil.
  • Minimize the warmth to medium-low and cook, in part covered, for 1 1/2 hours or unless the meat is awfully gentle.
  • Add the ditalini to the gravy and cook unless gentle, about 25 minutes.
  • Add the parsley. Wait on straight.

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I am a happily married mom of three, originally from Novel York, and currently residing in Florida. I specialize in that the fondest recollections of life are marked by model. I truly have tasted foods from all across the world, and I must drawl, meals is a apt fragment of my family’s life, and a apt ardour of mine!

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