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Prep Time: 30 minutes Cook Time: 50 minutes
Yield: serves: Makes 8 - half pint jars
We went on a Caribbean cruise last year, our very first at sea vacation, and our first visit to Jamaica. Definitely not our last. We loved the people, and the food. When we got back I couldn't wait to recreate some of the food we'd experienced. One of them was a curry pork stew. Amazing! *I found my Jamaican curry powder at Kroger. They had both mild and hot varieties.
1 lb pork tenderloin, cut into 3/4-inch chunks salt and pepper (to taste) 2 tsp light oil, divided 1 1/2 cups chopped onion 1 1/2 cups chopped bell pepper (I used yellow) 3 cloves minced garlic 2 tbsp Jamaican curry powder 1 tsp dried thyme 1/2 tsp allspice 1/4 tsp cinnamon 2 cups chicken broth 1 1/2 pounds sweet potatoes, peeled and cut into 3/4-inch chunks (5 cups) 1/2 cup chopped tomatoes 2-3 Scotch bonnet chiles, pierced all over with a fork * 1 bay leaf
Salt and pepper pork pieces. In large pot, brown the pork in 1 tsp light flavored oil (I used canola), making sure to brown them on all sides. Remove from pot, and put aside.
Add the other tsp of oil to the same pan, and saute onions and bell peppers pieces. When they are soft, add in the minced garlic, curry powder, thyme, allspice and cinnamon. Cook another minute or so, to pop the flavors of the spices.
Add broth, sweet potatoes, tomatoes, chilies and the bay leaf. Simmer on low, covered until the sweet potatoes are cooked and the sauce has thickened. (approx 20-30 minutes).
Add the pork to the pot, and cook together for another 3-5 minutes to heat up the meat. Remove the bay leaf and chilies.
Adjust seasoning to your personal taste, and serve.
* if you cannot find scotch bonnet peppers, you can substitute habanero pepper. If you do not want the heat, and only the curry flavor, leave them out, or use only one and not three.