Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Pat 1.5 pounds of pork shoulder cubes dry with paper towels and season them with 1 teaspoon of salt and 0.5 teaspoon of black pepper.

2. 2

   Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat, then sear the seasoned pork shoulder in batches until deeply browned on all sides, removing the pork to a plate after each batch.

3. 3

   Add 1 finely chopped large yellow onion, 4 minced cloves of garlic, 1 diced large red bell pepper, and 1 diced large green bell pepper to the same pot, cooking for 8 minutes until softened.

4. 4

   Stir in 1 tablespoon of smoked paprika and 2 tablespoons of tomato paste, cooking for 2 minutes until fragrant, then deglaze the pot with 0.5 cup of dry Fino sherry, scraping up any browned bits.

5. 5

   Return the seared pork to the pot and add 2 cups of chicken broth, 0.33 cup of white miso paste, 1 large bay leaf, and 2 peeled and cubed medium potatoes, stirring well to combine.

6. 6

   Bring the stew to a gentle simmer, then reduce the heat to low, cover, and cook for 90 minutes, or until the pork is fork-tender.

7. 7

   Remove the bay leaf, taste, and adjust seasoning with additional salt and black pepper as needed before serving.

8. 8

   Garnish each serving with 0.25 cup of fresh chopped parsley.