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South American   -   Bolivian Spiced Pork   adapted from hot & spicy latin dishes

Description
Ingredients
  • 4 Cups Water
  • 1 1/2 Cups Split Peas
  • 2 Tablespoons Parsley -- chopped
  • 1 Medium Onion
  • 2 Whole Cloves
  • 1 Large Carrot -- diced
  • 1 Leaf Bay Leaf
  • 1 Clove Garlic -- finely chopped
  • 2 Stalks Celery -- chopped
  • 1 Teaspoon Crushed Malagueta Chile -- or piquin
  • 1/2 Teaspoon Cumin
  • 2 Tablespoons Olive Oil
  • 1 Teaspoon Salt
  • 1 Pound Pork -- cubed
  • 1/2 Teaspoon Cumin
  • 1 Tablespoon Lemon Zest
  • 1 Teaspoon Cardamom
  • 1/2 Teaspoon Ground Malagueta Chile -- or piquin
  • 1/2 Cup Lemon Juice
  • Lemon Wedges -- for garnish
  • Stuffed Olives -- for garnish
Directions pour water in medium saucepan, add peas, parlsey, onion, clove, carrot, bay leaf, garlic, celery, chile and cumin. bring to a boil, reduce heat, simmer, cover, cook for about 1 hour. remove bay leaf and cloves. mash slightly with a potato masher. place peas in shallow pyrex pan. smooth it out and keep warm. Heat oil in a large skillet and add salt. when the oil is hot, add the pork and brown completely. add remaining ingredients and stir to mix thoroughly. continue to cokk over medium heat for 5 minutes. arrange pork over the peas and garnish with lemon wedges and olives.
Serves 4
Time to Make 0:00



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