Pickled peppers spice up the pork in this sassy stew.



Ingredient Checklist


Instructions Checklist
  • In a large Dutch oven or other heavy pot, heat oil over medium-high. Season pork with salt and pepper and, in batches, brown pork on all sides, about 15 minutes total. With a slotted spoon, transfer pork to a bowl.

  • Add onion and garlic to pot and cook, stirring often, until onion is softened, about 5 minutes, reducing heat if necessary to prevent burning. Season with salt and pepper. Add 2 cups water, scraping up any browned bits with a wooden spoon. Return pork to pot along with broth, pepperoncini, and oregano. Bring liquid to a rapid simmer and cook until pork is tender, 45 to 50 minutes.

  • Season with salt and pepper and stir in 1 to 3 tablespoons pepperoncini brine. Discard oregano sprigs and serve over rice.

Reviews (1)

Rating: Unrated
I needed an easy recipe fast for a 2.5-lb. piece of pork butt, and this fit the bill. It was delicious. Ever cooked with peperoncini before? Me neither, but what a great idea. My family says this recipe is a keeper.