Fideo (Pork Spaghetti)


From Joy in Texas….she’s a great chef, so we expect many more recipes from her…wink, wink Joy!


2-3 lbs. pork shoulder, cubed
Olive oil for browning meat
1 large onion, chopped
5-6 garlic cloves, chopped
1 can petite diced tomatoes
1 tsp bittersweet paprika, or whatever paprika you have
1 quart chicken stock, plus water
2-3 boxes vermicelli noodles (I use L&L brand which are 5 oz. boxes, use whatever brand you have available)
Salt and pepper

Season meat. In a large Dutch oven, brown the meat over medium-high heat, in small batches so as to not steam the meat. Remove from pan and reserve. Once all the meat is browned and removed from the pan, add onions and garlic and de-glaze pan and cook over medium heat till translucent, add half the can of tomatoes with liquid and continue to cook over medium heat. Keep cooking till all the vegetables have cooked down to a paste consistency. If needed add more liquid from the tomato can.  This process takes some time but be patient, its worth it. If need be, add a little bit more olive oil.  Once the vegetables are a mushy, pasty consistency, remove from the heat and add in the meat and the paprika and stir to combine. Add the chicken stock and enough water so there is at least 2-3 inches of liquid above the meat level. Season and bring to a boil, cover and simmer for 2 or more hours till the meat is tender. You can either stop here and keep for 2-3 days till your ready to serve or finish by adding in the pasta.

If using the L&L pasta, bring to a rolling boil and some salt and the pasta and stir for 3 minutes.

If using other pasta cook as directed. Once the pasta is al dente (this is very thin pasta, don’t overcook.), turn heat off let sit a few minutes and serve with parmesan cheese


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