A hearty, comforting stew, great on a cold day. Known in Romania as tocană
Servings: 4 people
Equipment
- large pot (at least 6 quarts) with a lid
- large bowl
- 2 medium bowls
- food processor (optional)
- kitchen scale
- large spoon (preferably wooden)
- cutting board
- tongs or a slit spoon
- a pitcher or something to hold a quart of water
Ingredients
- 2.5 lbs white potatoes (about 6 medium potatoes)
- 2 lbs pork shoulder or Boston butt (other cuts should be fine too)
- 2 lbs white onions (about 3 onions)
- 2 lbs kapia peppers (skinny bell peppers; can substitute with Cubanelles, Italian roasting peppers, or regular bell peppers)
- 4 bay leaves
- 2 tsp paprika
- 2 tsp thyme
- 6 cloves garlic
- 16 oz tomato sauce (not ketchup)
- 1 tbsp olive oil
- 4 tsp salt
- 2 tsp pepper
- 1 quart water
- 1 jar quality pickles (Grillo's are great)
Instructions
Food prep (about 1 hour and 20 minutes)
- Get the kitchen scale, food processor (if you have one), cutting board, the two medium bowls, and the large bowl
- Attach the S-shaped blade to the food processor
- Cut the ends of the onions, peel the outer layer, and discard.(Should be about half a pound of discarded material)2 lbs white onions
- Chop them roughly into big chunks
- We'll use the large bowl to weigh things, so put it on the scale, and weigh 1-½ lbs of the onions
- Transfer the 1-½ lbs of onions from the bowl into the food processor.If you don't have a food processor, go ahead dice the onions very finely.
- Pulse the food processor several times, until the onions are diced very finely.(Don't leave it on continuously, unless you want the resulting onion puree.)
- Put the (now diced) onions into the first medium bowl
- Wash the bell peppers2 lbs kapia peppers
- Cut out and discard the stem, seed sack, and white strips from the peppers, leaving bigger pieces.(Should be about half a pound of discarded material)
- In the large bowl, weigh 1-½ lbs of pepper pieces, then dump them out onto the cutting board
- On the cutting board, dice the pepper pieces to about the size of a thumbnail
- Add the diced peppers into the first medium bowl, along with the diced onions
- Back on the cutting board, cut the pork into roughly 1-2" pieces — the size of cherry tomatoes or marshmallows — put them into the second medium bowlThe pieces being uniform in size is more important than the actual size, and try to cut them such that the pieces have a mixture of lean meat and fat, as opposed to just one or the other2 lbs pork shoulder or Boston butt
- Peel the potatoes, cutting away any defects at the same time.2.5 lbs white potatoes
- In the large bowl, weigh 2 lbs of the potatoes, then dump them out onto the cutting board
- On the cutting board, cut the potatoes into the same size pieces as the pork and place them back in the large bowl
- Turn a stove burner on medium and put the large pot on it to let it heat up a little bit
- On the cutting board, cut the ends of the garlic cloves off and peel the skin6 cloves garlic
- Sprinkle 1 tsp salt on the pork, then toss the pork pieces so the salt gets evenly distributed
Cook the Pork (about 20 minutes)
- Put the olive oil in the large pot and move it around so it coats the bottom1 tbsp olive oil
- Fill most of the bottom of the pot with a layer of the pork pieces, but leave room for motion
- Stir occasionally with the wooden spoon so they cook on all sides and don't stick to the pot
- If there's more pork, add it in once the first wave starts browning
- Cook the pork for 5-10 minutes, until it's got a nice toasted, caramelized color
- Dice the garlic cloves, not too finely
- Season the pork with salt and pepper and stir one last time
- With tongs, or a slit spoon, remove the pork — but not the grease — to the medium bowl where it came from
Cook the veggies (about 20 minutes)
- Add the diced onions and peppers to the pork grease in the pot
- Season them with 1 tsp salt
- Let them cook for about 5 minutes, stirring occasionally, until they soften up
- Add the potatoes
- Let the mixture cook for about 10 minutes, stirring occasionally
- Start heating up a quart of water, in the microwave or kettle or whatever, until it's at least warm
- After the mixture's cooked long enough, season it with salt and pepper
- Add in the thyme, paprika, and bay leaves2 tsp paprika, 2 tsp thyme, 4 bay leaves
- Add in the diced garlic
- Stir to mix it all together well
- Pour enough of the warm water into the pot for the potatoes to be swimming, but not drowning, in it1 quart water
- Add the cooked pork pieces back into the pot
- Stir again
Stew (about 1 hour)
- Turn the stove burner heat from medium down to medium-low
- Cover the pot with the lid
- Let it …. well, stew for 45 minutes, still on the medium-low heat
- Take the lid off
- Add the tomato sauce16 oz tomato sauce
- Stir
- Let it stew for 10 more minutes, uncovered
- Season with salt and pepper, to taste
- Let it cool a bit, then serve with pickles1 jar quality pickles
Notes
Adapted from Gătește Ușor.