Smoky Pork Stew with Sweet Potatoes & Carrots
Smoky Pork Stew with Sweet Potatoes & Carrots is a hearty soup full of smoky flavors. Perfect for cold winter evenings.
Servings: 8
Ingredients
- 1 1/2 lb. lean pork shoulder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 tablespoon paprika
- ½ teaspoon ground allspice
- ½ teaspoon ground cloves
- ½ teaspoon ground black pepper
- 2 tablespoons oil
- 1 chopped onion
- 2 finely chopped garlic cloves
- 1 chopped bell pepper
- 28 oz. can crushed tomatoes
- 2 small sweet potatoes 10 oz., peeled and chopped
- 1 large carrot 8 oz., chopped
- 1 15.25 oz. can corn drained
- 1 tablespoon sambal olek
- ½ cup finely chopped mixed herbs mint, cilantro, parsley
- salt to taste
Instructions
- Cut off any large fat chunks off of the pork and cut into bite sized pieces.
- Toss the pork with the cumin, coriander, paprika, allspice, cloves and black pepper. Leave it to marinate for 10 minutes.
- Meanwhile, you can spend the time chopping the vegetables.
- In a large pot, heat oil.
- Add onion, garlic and bell pepper. Stir fry until the vegetables are softened.
- Push the vegetables to the perimeter of the pot and add the meat in a single layer in the middle.
- Cook on high heat for 5 minutes.
- Stir the meat with the vegetables to combine. Cook on high heat for another 5 minutes.
- Add the can of tomatoes. Fill the can with water and add it to the pot.
- Bring it to a boil.
- Reduce heat to medium and cook, partially covered, for 45 minutes. The pan should be covered about 75%.
- Add sweet potatoes, carrot, corn and sambal.
- Cook on high heat for 15 minutes, until vegetables are tender. It is important to cook on high heat so that some of the liquid will evaporate.
- Add herbs and salt. Stir to combine.
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