2 lb Lean pork shoulder
3 tb Olive oil
Fresh ground Pepper
2 Onions, thickly sliced
1 c Chicken stock
2 tb Tomato paste
2 Sweet red bell peppers, in strips
10 Garlic cloves, thin sliced
1 ts Paprika
1 ts Dried thyme
1/4 ts Hot pepper flakes
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, garlic, paprika, thyme and hot pepper flakes.
Grate outer zest 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.