Maltese Stew

• 1 boneless pork shoulder butt roast (1-1/2 to 2 pounds), cut into 1-inch cubes
• 2 medium onions, quartered
• 2 tablespoons vegetable oil
• 2 cups chicken broth, divided
• 3 tablespoon tomato paste
• 1 tablespoon red wine vinegar
• 1 teaspoon browning sauce
• 1/2 to 3/4 teaspoon curry powder
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 to 1/2 teaspoon ground allspice
• 1/4 to 1/2 teaspoon ground nutmeg
• Pinch ground cloves
• 3 medium potatoes, peeled and cut into 1-inch cubes
• 1 cup frozen peas

1. In a Dutch oven or soup kettle over medium heat, cook pork and onions in oil for 10-12 minutes or until pork is browned and onions are soft. In a bowl, combine 1 cup broth and tomato paste until smooth; add to pork mixture. Cook, uncovered, for 10 minutes. Stir in vinegar, browning sauce and seasonings, cook, uncovered, for 15 minutes. Add potatoes, peas and remaining broth; bring to a boil. Reduce heat; cover and simmer for 50-60 minutes or until pork and potatoes are tender.

pork shoulder butt roast, onions, vegetable oil, chicken broth, tomato paste, red wine vinegar, browning sauce, curry powder, salt, pepper, ground allspice, ground nutmeg, ground cloves, potatoes, frozen peas

Taken from www.tasteofhome.com/recipes/maltese-stew/ (may not work)