Backbone Stew #2

Ingredients

• 1 cup flour
• ¾ C oil
• 1½ lb pork loin/backbone (or pork chops with bone in)
• 3-5 medium Irish potatoes, peeled and cubed
• 2 cloves of garlic, minced
• 1 onion, chopped
• 1 large bell pepper, chopped
• 2 stalks celery, chopped
• 1 qt water
• Salt, black pepper and red pepper to taste

Directions

1. Make Roux & Base: Cook oil and flour to make a roux. Add onion, bell pepper, and celery; sauté. Add garlic and cook 3 minutes more. Stir in water and mix thoroughly.
2. Add Pork & Potatoes: Cut pork into bite-size pieces, season with salt, black pepper, and red pepper, and add to the pot along with potatoes.
3. Simmer: Simmer 1 hour, until potatoes are tender.
4. Serve: Serve over hot cooked rice with vinegar cabbage.

Chef's Notes

• Chicken maybe substituted for pork

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