- 2 tablespoons of vegetable oil;
- 2 green bell peppers;
- 1 onion;
- 3 cloves of garlic;
- salt to taste;
- 2 teaspoons of ground cumin
- 2 teaspoons dried oregano
- 1 ¹⁄₂ kg boneless pork shoulder
- 500 ml of beef broth;
- 170 g tomato paste;
- 200 g of olives stuffed with pepper;
- 1 tablespoon white vinegar
- a few sprigs of parsley.
Heat oil in a deep skillet over medium heat. Place the peppers and onions, chopped into small strips, chopped garlic and ¼ teaspoon of salt. Cook for 10 minutes, stirring occasionally. Add cumin and oregano and stir well.
Remove excess fat from the pork, chop the meat into large pieces and place in the pan. Pour in the broth mixed with tomato paste. Season with salt to taste. Reduce heat and bring to a boil. Then cover the pan with a lid and place in an oven preheated to 180 ° C for 2.5–3 hours, until the meat becomes very tender.
Then remove the fat from the pork and vegetables. Divide the meat into pieces with a fork, add olives, vinegar and chopped parsley. The dish goes well with boiled rice.