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Stewed pork in tomato sauce

This super-simple recipe I swiped from Janet Mendel’s Tapas: A Bite of Spain – just changed the spices a bit and used chopped tinned tomatoes instead of fresh. The result was yummy…

• 500 grams pork shoulder, cut up
• 3 cloves garlic, peeled & sliced
• 3 tbsp olive oil
• 2 –  410 gram tins peeled, seeded & chopped tomatoes
• 1 tsp salt
• 1 tsp freshly ground black pepper
• 1 tsp cumin
• 1 tsp oregano
• 1 tsp pimentón picante

In a deep stewing pot, brown the pork shoulder bits and garlic in the olive oil. Then add the tomatoes, salt and spices. Cover and cook over a slow heat for about an hour, stirring frequently.