Country: Portugal Servings: Serves 6

Ingredients

• pork shoulder – 2 pounds / 900 g, cut into cubes
• paprika – 1 tablespoon / 15 g
• white wine – 1 cup / 240 ml
• garlic cloves – 4, minced
• olive oil – 3 tablespoons / 45 ml
• bay leaf – 2 leaves
• salt – to taste
• black pepper – to taste
• cumin – 1 teaspoon / 5 g
• potatoes – 1 pound / 450 g, peeled and cubed
• fresh parsley – for garnish, chopped

Instructions

1. In a large bowl, combine the pork cubes with paprika, white wine, minced garlic, bay leaves, salt, pepper, and cumin. Mix well and let marinate for at least 2 hours, preferably overnight in the refrigerator.
2. Heat olive oil in a large pot or Dutch oven over medium-high heat. Remove the pork from the marinade and brown on all sides. Do this in batches if necessary to avoid overcrowding the pan.
3. Once browned, return all the pork to the pot. Add the marinade. Bring to a boil, reduce heat, and let it simmer gently for about 1.5 hours until the pork is tender.
4. In a separate pot, boil the potatoes until tender, about 15 minutes, and drain.
5. Add the boiled potatoes to the pork stew and cook together for another 10 minutes to allow flavors to meld.
6. Serve warm, garnished with fresh parsley.

Substitutions

• pork shoulder -> pork butt
• white wine -> chicken broth

Enhancements in the Next Evolution

• Add a pinch of saffron for a more aromatic note.
• Include a splash of lemon juice for a bit of acidity.
• Consider marinating the pork longer for more intense flavor.