Ingredients
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5 leaves Bay leaves
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2 Carrot
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適量 Colorante
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0.5 heads Garlic
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2 Onion
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1 kg Pork shoulder
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1 kg Potatoes
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200 ml White wine
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1 beef 1 chicken Chicken stock
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1.5 liters Water
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200 gr Green peas
Directions
Steps
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1
Done
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ArrangementsMince the garlic and onion. Slice the carrots. Cut the meat and potatoes in medium-size chunks. Prepare the broth: boil the water and add the chicken/beef stock. |
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2
Done
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Seal the meatToss the meat chunks into the pot with hot olive oil to seal the sides of the meat; therefore, do not stir it too much. |
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3
Done
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Put the meat aside and sauté the onion and garlic. Afterwards, add the meat again and wine, and cook until the alcohol is gone and there is little liquid. |
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4
Done
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Add enough broth to cover the meat and the bay leaves, and cook with the lid on for 25 minutes. |
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5
Done
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Add the rest of the peas, carrots and potatoes and the rest of the broth and boil until the potatoes are cooked. Add enough salt. Ensure the broth covers the vegetables, otherwise add water. Cook with the lid on. |
