Pisto Manchego

Name: Pisto Manchego (Pork Stew)
Cuisine: Spain
Ingredients: ½ lb of tomatoes, small marrows, a few pimientos, lard, a little gravy or stock, a few eggs, salt and pepper.; ½ lb of tomatoes, small marrows, a few pimientos, lard, a little gravy or stock, a few eggs, salt and pepper.; ½ lb of tomatoes, small marrows, a few pimientos, lard, a little gravy or stock, a few eggs, salt and pepper.; ½ lb of tomatoes, small marrows, a few pimientos, lard, a little gravy or stock, a few eggs, salt and pepper.; ½ lb of tomatoes, small marrows, a few pimientos, lard, a little gravy or stock, a few eggs, salt and pepper.; ½ lb of tomatoes, small marrows, a few pimientos, lard, a little gravy or stock, a few eggs, salt and pepper.; 2 or 3 onions; A small piece of pork

Pork Stew

Preparation info

Difficulty
Easy

Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

About

Ingredients

A small piece of pork
2 or 3 onions
½ lb

Europe
Spain
Main course
Gluten-free

Method

Melt the lard in a frying pan and fry the sliced onions and the pork, cut in small pieces. Add the small marrows, cut in chunks, the peeled tomatoes, and lastly, the pimientos, previously sauté in hot fat and cut in strips. Mix all well and moisten with the gravy or stock. Season with salt and pepper and simmer till the stock has been absorbed. Serve with either stuffed or scra