Veal Cacciatore with Poblano Peppers
This is a spicy version of veal cacciatore that uses poblano peppers in place of the traditional green peppers.
Ingredients
- 2-3 lbs veal scaloppini
- 2/3 cup dry white wine
- 1/4 pound sliced pancetta, chopped
- 2 medium onions, sliced thin
- 1 poblano pepper, sliced thin
- 2 medium carrots, sliced thin
- 2 celery ribs, sliced thin
- 3 garlic cloves, finely chopped
- 1 (28-ounce) can chopped tomatoes in juice
- 2 teaspoons rosemary minced
- 2 bay leaves
- 3 tablespoons olive oil
- 2 teaspoons crushed red pepper
- Garlic powder
- Paprika
- Salt and pepper
Instructions
Pat veal dry and lightly season with garlic powered, paprika, salt and pepper. Then lightly dust with sifted flour. In a preheated pan on high heat, add 2 tablespoons and brown veal for about 2 minutes each side. Transfer veal to a plate. Add remaining olive oil and brown pancetta (about 3-4 minutes), then add onions, garlic, rosemary, poblano peppers, carrots and celery and saute until softened (about 5-6 minutes). Add red pepper to the pan, then deglaze the pan with the wine. Cook until wine is reduced. Add chopped tomatoes with juice and bay leaves to pan. Simmer, stirring occasionally, until thickened (about 5-8 minutes). Reduce heat to medium-low and place Veal in pan. Cook for 8-10 minutes, turning veal once.
