Ingredients:
1/4 Cup canola oil
2 lb. pork, cubed
1/4 Cup butter
3 onions, thinly sliced
2 Tablespoons all-purpose flour
3 Tablespoons paprika
1 green bell pepper, cut into strips
1 red bell pepper, cut into strips
1 yellow bell pepper, cut into strips
2 fresh jalapeño peppers, sliced into rings (optional)
1 Cup beef stock
3 Tablespoons tomato paste
2 large cloves garlic, peeled and minced
1 teaspoon salt
1 bay leaf
Directions:
Heat oil in a large pot over medium heat. Stir in the pork and cook until evenly browned. Remove pork and liquid from the pot and set aside. In the same pot, melt butter over medium heat and sauté the onions until tender and lightly browned. Mix in the flour and paprika and cook until thickened, stirring constantly. Mix in the pork and peppers. Stir in the stock, tomato paste, garlic, salt and bay leaf. Bring to a boil. Reduce heat, cover and simmer 1 to 1-1/2 hours, stirring occasionally. Serves 6.