Name: Pork Stew with Sweet & Hot Peppers from the Abruzzo
Yield: Serves 6
Ingredients: 6 tablespoons olive oil, plus extra as needed; 2 pounds boneless pork shoulder, cut into 1 1/2-inch cubes; Salt and freshly ground black pepper; 1 cup dry red wine; 1 large yellow onion, finely chopped; 5 garlic cloves, minced; 1 tablespoon fennel seeds, toasted and crushed; 1 fresh hot chile pepper (jalapño or serrano), chopped, or 1/2 teaspoon chile pepper flakes, plus more as needed; One 28-ounce can crushed plum tomatoes with juice; 2 large red bell peppers, cut into large dice; Red wine vinegar (optional)

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Pork Stew with Sweet & Hot Peppers from the AbruzzoLeigh Beisch

The Abruzzese of Italy love hot peppers and delight in food that has a bit of a kick. In this rich pork stew, called spezzantino dimaiale alla'abruzzese, red bell peppers add sweetness and balance the heat. Some versions of this recipe use chopped rosemary instead of fennel seed.