Cuban Pork Fricassee

Instructions

1. In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the pork pieces and brown them on all sides, about 5-6 minutes. Remove the pork from the pot and set aside.

2. In the same pot, add the chopped onion and sauté until translucent, about 3-4 minutes. Add the minced garlic and cook for another minute until fragrant.

3. Stir in the sliced red and green bell peppers and cook for 2-3 minutes until slightly softened.

4. Add the diced tomatoes with their juices, chicken broth, cumin, oregano, paprika, salt, and pepper to the pot. Return the pork to the pot, stirring to combine all ingredients.

5. Bring the mixture to a simmer, then reduce the heat to low, cover the pot, and let it simmer for about 1.5 hours, stirring occasionally until the pork is tender.

6. Stir in the white vinegar and capers, and let the pork fricassee cook for another 10-15 minutes to allow the flavors to meld.

7. Taste and adjust seasoning with more salt and pepper if needed.

8. Serve the Cuban Pork Fricassee over a bed of cooked white rice, garnished with fresh parsley.