Empanada Pork, green pepper, and onion filling

Combine

• 4 t. paprika
• 8 T. olive oil
• 1 T. minced parsley (dried is fine.)
• 1 large garlic clove (minced)
• Salt

Add and mix well, making sure each strip of meat is well coated on all sides. (Just squishing in ziplock bag doesn't work. Need to work well with hand. Marinate several hours or overnight.

• 3/4 pound pork shoulder or loin cut in strips less than 1/8" thick and 2.5" wide.

Next day

1. Heat in skillet

• 2 T. oil

2. Add and stir fry 1 minute

• 2  green peppers cut in strips

3. Add, then lower heat, cover and cook until the peppers are tender, about 15 minutes. Then remove from skillet.

• 1 T water

4. Heat in skillet

• 2 T. oil

5. Add and saute over low heat, covered, until tender but not brown. Then remove from skillet

• 2 medium- large onions, thinly sliced

6. Turn heat up to high and quickly cook a couple strips of meat at a time like you are doing a stir fry. Remove from skillet as they are cooked so they don't overcook.

• Marinated meat.

7. Add and scrape up tasty brown bits from bottom of skillet

• 2 T. white wine

8. Return meat, onions, green pepper to skillet. Mix well. Cook about 1 minute. 

9. Add to taste

• about 1 t. salt