It’s been darned cold around here for a while now. This had led to more cooking and I finally made something new. It’s a pork stew with beans that I modified from a Bush’s recipe.
Spicy Pork Stew
3 medium sweet potatoes (baked until they are *almost but not quite done*, cooled, peeled, and cubed)
1 tbs olive oil
3-4 cloves of garlic, minced
1/2 c. chopped celery
1/2 c. chopped mixed bell peppers (I use the frozen ones from Trader Joes)
1/2 c. chopped onion
1 lb cubed pork (I used pork steak but you could use loin too)
1 tsp ground cumin
1 tsp ground ginger
1 tsp salt
1 tsp ground black pepper
1 can kidney beans, rinsed and drained
1 can black beans, rinsed and drained
1 can corn, drained
1 can diced tomatoes with green chilies
1 can chicken broth (I use low fat)
Heat olive oil in large stockpot or dutch oven and saute garlic for a minute or two. Add celery, peppers and onion and continue cooking until the garlic just starts to brown on the edges, about 5 minutes.
Season the pork with cumin, ginger, salt, and pepper. Push the vegetables to one side of the pot and add the pork. Brown pork on all sides. Add beans, corn, tomatoes, broth and sweet potatoes and bring to a boil. Reduce heat to medium-low and simmer for 20 minutes, or until pork is tender.
DH said he could do without the corn but I liked it. If you like it hotter, add some Red Hot. I mashed up some of the sweet potato cubes to thicken it up a bit more. I also had some extra plain mashed sweet potatoes (because they are one of ChaosGirl’s favorite things) and put a couple of spoonfulls of them in the bowl and ladled the stew over top.
You could probably do this in the crock pot too. I’ll try that next time and report back.