“STOUP-ER” BOWL !!
My husband thinks all these crazy titles are a bit over the top. What do you think? He wanted me to just call this “Pork Stew”. But, whatever you want to call it, please try it. I think you’re gonna like it!!
Anyway, I came up with this dish because my daughter mentioned that she likes making meals all in one pot. And this is the weekend for the Super Bowl ~~ hence, the title!
1 or 1 1/2 lbs. pork chunks ( you can just cut up pork chops, too )
3 or 4 green bell peppers, sliced thin
6 plum tomatoes, cut into fourths
6 cloves garlic, sliced thin
2 very large onions, sliced thin
1 TBSP. crushed, dried rosemary
1 or 2 tsp. salt
1 tsp. black pepper
1 1/2 cups rice, raw ( choose any rice you like ~ I happen to love the Japanese style of short-grain ~ but, it’s kinda hard to find ~ brown rice would also be fine ~ just don’t use Minute Rice )
1 quart beef or chicken stock
olive oil, about 2 or 3 TBSP., for sauteeing
1/2 to 1 cup wine, optional
Begin by heating the olive oil in a large soup pot or stock pot over a medium flame. Season the pork with salt and pepper and add to the hot oil to saute until brown on all sides. Remove the meat and add the onions, sauteeing until golden. Next, add the garlic and peppers. Season with a little more salt and pepper and the rosemary. When the peppers are wilted, return the pork to the pot. Add the stock, wine, rice and tomatoes. Stir everything together and simmer on low flame for 20-30 minutes; until the rice is done.
Watch the Super Bowl while eating your “Stoup-er Bowl”!!!
Oh, and by the way, the word “stoup” comes from Rachel Ray. It’s meant to convey “not quite soup, and not quite stew”, = “stoup”.