The Pioneer Woman Tasty Kitchen
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Pork With Almond Sauce (Cabezada con Salsa de Almendras)

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Level: Easy

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Description

To healthify, I adjusted this traditional Spanish recipe that originally calls for an entire loaf of French baguette and a full cup of wine by cutting the wine in half and omitting the bread altogether. Pure comfort food!

Ingredients

  • ⅓ pounds Blanched Almonds
  • ½ cups 1 Tablespoon Olive Oil
  • 5 cloves Garlic
  • 2 pounds Pounds Pork Shoulder Or Steak, Cut Into Cubes
  • 1 whole Yellow Onion, Quartered
  • 1  Large Tomato
  • 2 whole Bay Leaves
  • 2 teaspoons Paprika
  • ¼ teaspoons Ground White Pepper
  • 1 cup White Wine
  • Water, If Needed
  • Salt And Pepper, to taste

Preparation

Place almonds in a frying pan with olive oil over medium heat. Fry for some time until the almonds are nice and brown and fragrant. Add the peeled garlic and fry for an additional minute or two.

Remove almonds and garlic from the pan and set aside on a plate, leaving oil in the pan.

Cut the pork into large cubes, salt and pepper it and fry it on all sides so the meat gets a nice color.

Add the tomato, the peeled and quartered onion, bay leaves, paprika, white pepper and the wine. Cover and let it all cook on low heat for 30 minutes.

Take the onion and the tomato out of the pan and place in a food processor. Add the almonds and the garlic and add some of the cooking liquid from the pan (around 1/2 cup). Puree the ingredients until you have a really fine sauce. Return the sauce to the pan with the pork and let it simmer uncovered for an additional 30 minutes. Season with additional salt and pepper if desired.

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