Cut pork into 1-1/2-inch cubes. In deep skillet or shallow saucepan, heat 1 tb of the oil over medium-high heat; brown pork in batches, adding more oil as necessary. Sprinkle with salt and pepper. Transfer to plate. [Tip: Brown meat in batches. Adding too much meat to the skillet at one time will cause meat to steam, not brown nicely.] Add onions to skillet; cook over medium heat, stirring occasionally, for 5 minutes. Add stock and tomato paste; bring to boil, deglazing pan. Return pork to skillet; stir in red peppers, prosciutto, garlic, paprika, thyme and hot pepper flakes. Grate rind from orange; add to stew. Peel orange; chop coarsely and stir into stew. Reduce heat; cover and simmer over low heat, stirring occasionally, for 1 to 1-1/2 hours or until pork in tender. Taste and adjust seasoning. [Can be prepared up to 2 days ahead, covered and refrigerated. May be frozen for up to 2 months, thaw in refrigerator and bring to room temperature. Reheat over medium-low heat.] 4 servings for $8.82 CDN [Mar/95] Per Serving: about 520 calories, 56 g protein, 24 g fat, 19 g carbohydrate high source fibre, excellent source iron. Serving suggestion: steam broccoli while stew reheats and serve it over rice. Source: Canadian Living magazine, Feb 95 Presented in article by Rose Murray: "So Good To Come Home To" [-=PAM=-] PA_Meadows@msn.com
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|Serving Size: 1 Serving (561g)|
|Recipe Makes: 4|
|Calories from Fat: 543 (65%)|
|Amt Per Serving||% DV|
|Total Fat 60.3g||80 %|
|Saturated Fat 19.9g||99 %|
|Monounsaturated Fat 27.5g|
|Polyunsanturated Fat 7.1g|
|Cholesterol 181.7mg||56 %|
|Sodium 692.1mg||24 %|
|Potassium 1445.5mg||38 %|
|Total Carbohydrate 25.7g||8 %|
|Dietary Fiber 4.9g||19 %|
|Sugars, other 20.9g|
|Protein 47.3g||68 %|
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Calories per serving: 838
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