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1.25–1.5 lbs. boneless pork
2 tablespoons (approx.) neutral cooking oil
1 onion, diced fine
2 celery stalks, diced
2 bay leaves
2 teaspoons dried oregano (or more to taste)
1 tablespoon cumin
1 tablespoon coriander
2 teaspoons allspice
3/4 c. stock (beef, chicken, pork, or vegetable) or water
1 can diced or chopped tomato
1 tablespoon cocoa powder
1 tablespoon brown sugar
2 tablespoons red wine vinegar
Juice & zest of 1 orange
1 jalapeno or other pepper, seeded and diced (or 1/2 pepper, to
taste)
1 or 2 sweet potatoes, diced (optional)
1 can black beans (drained)
1 red bell pepper, cut in strips or diced
Salt and pepper to taste
Cut the pork in 1-inch cubes. Heat the oil in a heavy casserole
pot, and quickly sear the pork cubes. (They needn't be cooked all
the way through.) Set the pork aside and (if needed) splash a bit
more oil to the pan and saute the onions, celery, bay leaf, and
oregano until the onion is softened.
Add the spices (cumin, coriander, and allspice) and toast them for
1 minute, then return the pork to the pan. Stir in the stock or
water and the tomatoes, cocoa, sugar, vinegar, and orange juice
and zest, and hot pepper. Cover the pot and simmer the stew for 1
hour. Taste the sauce and add salt and pepper if you wish.
Add the beans, the sweet potato (if you're using it), and the red
bell pepper. Cook for roughly 1/2 hour, or until the sweet potato
is soft. Serve—topped with a sprinkle of oregano and (optionally)
diced scallion—with brown or white rice.
Serves 4 (or two meals for a couple...or four meals for
one person...or, well, do the damn math yourself!)
Source: Paul
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