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Serves: 4
Serves: 5
Ingredients
Ingredients
1 lb. pork, sliced into small pieces
2 lbs. Pork, cubed
¼ lb. pork liver, diced
1 (15 oz.) can tomato sauce
4 pieces hotdogs, sliced crosswise
¾ cup green olives
1 (8 oz.) can tomato sauce
1 medium red bell pepper, sliced
¼ cup raisins
1 medium green bell pepper, sliced
1 Knorr pork cube
2 medium baking potatoes, cut into
1 medium carrot, cubed
large cubes
1 medium potato, cubed
2 medium carrots, sliced diagonally
1 medium onion, chopped
1 medium yellow onion, sliced
2 teaspoons minced garlic
2 teaspoons minced garlic
1 ½ cups water
32 oz. beef broth
4 tablespoons cooking oil
½ cup liver spread
1 teaspoon white sugar
3 tablespoons cooking oil
Salt and ground black pepper to taste
Salt and pepper to taste
Instructions
Ingredients
Instructions
1. Heat the cooking oil in a cooking
pot.
2. Dredge the pork slices in all-
purpose flour. Pan Fry until the
color turns medium brown.
3. Add onion, tomato, and celery. Stir
and cook for 5 minutes in medium
heat.
4. Add thyme and oregano.
5. Pour-in the chicken stock; let boil.
Cover and simmer for 45 minutes
while stirring every 10 minutes.
6. Add the potato. Cook for 10 to 12
minutes in medium heat.
7. Once the texture thickens, add salt
and pepper to taste.
8. Transfer to a serving plate.
9. Serve. Share and enjoy!