Pork stew with olives

Pork stew with olives

Recipe from the Black Countess of the Pork Stew with olives Ingredients1 kg of boned pork shoulder2 onions200 g of cooking sausage1 tablespoon of olive oil1 vegetable stock cube1 tablespoon of strong mustard100 g of stoned green olives2 or cl of cream1 tablespoon of oregano1 tablespoon of chopped parsley, pepper PreparationCut the pork into cubes. Peel the onions and slice them. Cut the sausage into regular pieces. In a cast iron pot, heat the oil over medium heat, then add the onions and let them brown for 5 minutes, stirring. Add the cubes of pork and brown them for another 5 minutes, stirring constantly. Salty and peppered. Pour 20 cl of hot water into the pot with the crumbled stock cube. Add the oregano, mustard and olives and mix. Cover and cook over low heat for 1 hour, add the sausage and continue cooking, always over low heat and with the lid for another 30 minutes. Add the cream, mix it with the sauce and heat it up, without bringing it to a boil. Sprinkle with the chopped parsley and serve the stew on the table in its cooking pot. You can accompany it with natural rice

 
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