Ingredients
For the pork:- 4 pounds boneless pork shoulder
- Extra virgin olive oil (EVOO), for drizzling
- Salt and pepper
- 1 large onion, root end attached, peeled and quartered
- A few ribs celery, coarsely chopped
- 2 carrots, peeled and coarsely chopped
- 4 large cloves garlic, crushed
- 2 large fresh bay leaves
- About 2 quarts water
- A handful of cilantro (bright flavor) or flat leaf parsley (grassy flavor)
- 2-3 sprigs fresh oregano, leaves stripped and chopped
- 2 tablespoons extra virgin olive oil (EVOO)
- 3 medium bell peppers, 1 each of green, red and yellow, seeded and chopped
- 1 large red onion, chopped
- 4 cloves garlic, chopped
- 1 Fresno chili pepper or jalapeño pepper, seeded and finely chopped
- 1 1/2 teaspoons cumin (half a palmful)
- 1 sprig fresh oregano, finely chopped
- 1/2 cup fresh cilantro or parsley leaves (about a handful), finely chopped
- 1/2 cup pimento-stuffed Spanish olives, chopped
- About 3 tablespoons tomato paste
- 1 can crushed or diced tomatoes (15 ounces)
- Red onions, thinly sliced and dressed with the juice of 1 lime and salt and pepper
- Canned pickled jalapeño peppers, drained and sliced
Description
Rachaelray.com - The Official Website Of Rachael Ray Where You Can Find Thousands Of Rachael Ray's Recipes, Including 30 Minute Meals, Information About Her TV Shows, Her Magazine, Her Products And Her Nonprofit Work.
Rachael Ray
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