Recipe for cooking country ham stew with sweet peppers and cilantro

Soups for Salads :: Stews

Country Ham Stew with Sweet Peppers and Cilantro

4 Tbsp. extra virgin olive oil, divided
2 tsp. curry powder (to taste)
1 C. onion, chopped
1 tsp. garlic, chopped finely
1 C. seeded and chopped ripe tomatoes or drained, canned diced tomatoes
1 C. red or yellow sweet peppers or a combination, coarsely chopped
1/2 tsp. seeded, minced jalapeo or serrano chile (or to taste)
2 Tbsp. golden raisins
1 1/2 lb. country ham, cut into 1/2-in. cubes
1 bottle of pale beer
3 Tbsp. fresh cilantro, chopped
Salt
Freshly-ground black pepper
3 C. hot, cooked rice, made from 1 C. long grain rice

Heat 2 Tbsp. of extra virgin olive oil and the curry in a lrg., heavy skillet over moderate heat. Add the onions and garlic and cook until soft, but not brown. Add tomatoes and cook for a min. or two. Stir in the sweet peppers, chile and raisins. Reduce heat and simmer for 5 min.

Add remaining extra virgin olive oil to a separate skillet and heat over moderate heat. Add ham and cook for 2 to 3 min. to lightly brown. Add beer; cover and simmer for 5 to 8 min.

Add the ham and liquid to the vegetables and simmer for 5 to 7 min. more. Uncover, stir in cilantro and season to taste with salt and pepper. Serve accompanied by hot rice.

Servings 4.