Spezzatino di Maiale con Patate e Piselli (Pork and Potato Stew with Peas)
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Ingredients
- 600 g pork shoulder, diced
- 400 g potatoes, diced
- 150 g frozen peas
- 1 onion, finely chopped
- 400 g chopped tomatoes
- 300 ml chicken or vegetable stock
- 1 tbsp olive oil
Nutrition (per serving)
- Calories
- 473 kcal
- Protein
- 35 g
- Carbohydrate
- 25 g
- of which sugars
- 7 g
- Fat
- 24.4 g
- of which saturates
- 7.7 g
- Fibre
- 5.7 g
- Salt
- 0.84 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the olive oil in a large pan and brown the pork for 6-7 minutes, then lift out.
- 2
Add the onion to the pan and cook for 6 minutes until soft, then stir in the chopped tomatoes and stock.
- 3
Return the pork to the pan, cover and simmer for 25 minutes, then add the potatoes and simmer for a further 15 minutes until both are tender.
- 4
Stir in the peas and cook for a final 3-4 minutes until the pork is cooked through with no pink remaining.
- 5
Season with black pepper and serve in deep bowls.
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