PAGE 254 PORK SHOULDER BRAISED IN SPICY TOMATO BROTH WITH CLAMS CORN AND POTATO

Long title! And maybe more than this recipe deserved.  I mean, it was good and all.  But way involved.

So, I seared a pork shoulder.  Then I sweated bell pepper, onion and garlic.  I am not sweating it because this is still ordinary. 


i added tomato paste and red chili flakes.  Easy, normal for Mike.  Stirred in chicken broth, crushed tomatos and bay leaf.  Easy day, I knew to have these on hand.  So I added the pork and cooked for an hour.

Then, I cubed 1/2 lb of potatos and kerneled 2 ears of corn.  I returned to oven for 45 minutes.  I was supposed to add the clams at that point, but all I had was a can of clams, added it.  Cooked for another 10 minutes. 

Topped with paresly and lemon juice.  Okay, but too much trouble.  Probably won't make again.