A warming dish for colder days, Pork and Walnut Casserole may be served with rice for a delicious informal lunch.
6 tablespoons seasoned flour, made with
6 tablespoons flour, 1 teaspoon salt and
½ teaspoon black pepper
3 lb. pork fillets, cut into
2 fl. oz. olive oil
2 medium-sized onions, sliced
2 garlic cloves, crushed
2 green chillis, seeded and chopped
4 medium-sized potatoes, peeled and cut into
1 tablespoon chopped fresh coriander leaves
14 oz. canned peeled tomatoes
1 teaspoon salt
2 teaspoon black pepper
1 teaspoon sugar
1 teaspoon dried thyme
10 fl. oz.
½ cups chicken stock
4 oz. walnuts, halved
Place the seasoned flour on a plate and dip the pork cubes in it to coat them thoroughly. Shake off any excess flour and set aside.
In a large flameproof casserole, heat the oil over moderate heat. When the oil is hot, add the pork cubes, a few at a time, and cook them, turning frequently, for 6 to 8 minutes or until they are lightly and evenly browned. With a slotted spoon, transfer the pork to a large plate. Set aside while you fry the remaining pork in the same way.
Add the onions and garlic to the cas-serole and cook, stirring occasionally, for 5 to 7 minutes or until the onions are soft and translucent but not brown. Stir in the chillis, potatoes, coriander leaves and tomatoes with the can juice, and cook for a further 5 minutes. Stir in the salt, pepper, sugar, thyme and chicken stock and return the pork cubes to the casserole.
Increase the heat to high and bring the liquid to the boil. Cover the casserole, reduce the heat to low and simmer the stew for 1 hour or until the pork is very tender when pierced with the point of a sharp knife. Stir in the walnuts.
Cook the stew, uncovered, for a further 5 to 7 minutes or until the walnuts are hot.
Remove the casserole from the heat and transfer the stew to a warmed serving dish. Serve immediately.