Question by Derval R: Recipe for Spanish tapas dish, Magro?
I’m looking for recipe for Magro – It’s pork stew in a paprika/tomato style sauce served in tapas restaurants.
Answer by Steve G
Cerdo Magro Rojo
3 lbs lean boneless pork butt or pork shoulder
2 tablespoons salad oil
2 large onions, chopped
2 garlic cloves, minced
5-6 teaspoons chili powder
1 teaspoon ground cumin
1 1/2 teaspoons oregano leaves, crumbled
1 1/4 cups water
1 teaspoon sugar
1 1/2 teaspoons salt
3 tablespoons tomato paste
1/2 cup whipping cream
pumpkin seeds, shelled
Trim and discard fat from meat and cut into 1-inch cubes.
In a wide frying pan, heat oil over medium-high heat; add meat a few pieces at a time and cook until lightly brown. Push to sides of pan.
Add onion, garlic, chili powder, cumin, and oregano; cook until onion is limp.
Stir in water, sugar, salt, and tomato paste; simmer, covered, until pork is fork tender (about 1 hour).
Skim off fat and discard.
Stir in cream and cook, stirring, until mixture boils.
Turn into a serving dish and garnish with pumpkin seeds.
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