Jamaican Pork Stew

Recipe Ingredients

1 tablespoon	15ml	Yucca - (abt 12 oz) - peeled (small)
2 tablespoons	30ml	Olive oil
1 1/2 lbs	681g / 24oz	Pork loin - cut 1" cubes
1		Plantain - peeled, and
		Sliced into 3/4"-thick slices
1		Onion - sliced (large)
3		Garlic cloves - minced
1 teaspoon	5ml	Jamaican jerk seasoning - (to 1 1/2)
1/2 teaspoon	2.5ml	Salt
2 teaspoons	10ml	Sweet potatoes - (abt 24 oz total) - peeled, and (large)
		Cut into 1/2" to 1" cubes
1/2 cup	118ml	Dried apricots - halved
1 1/4 cups	296ml	Chicken broth
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

Halve yucca lengthwise. Discard fibrous center from yucca; cut yucca into 1-inch pieces and set aside.

Remove rack from pressure cooker. Heat the oil in a 6-quart pressure cooker and cook the pork, plantains, and onions, half at a time, over medium-high heat, stirring often until mixture is lightly browned. Return all of the pork mixture to the pan. Add garlic, jerk seasoning, and the 1/2 teaspoon salt. Cook 30 seconds more. Add sweet potatoes, yucca, apricots, and chicken broth to pressure cooker.

Cover and lock lid in place. Place pressure regulator on vent pipe. Bring up to pressure over high heat. Reduce heat just enough to maintain pressure and pressure regulator rocks gently; cook 6 minutes. Quick release the pressure. Carefully remove the lid. Season to taste with additional salt and pepper. Serve in bowls.

Directions above are for a first-generation pressure cooker. If you have a second-generation cooker, follow the manufacturer's directions. Second generation cookers have stationary pressure regulators which use an indicator rod to show when pressure is reached. They make little or no noise.

Conventional Method: Prepare yucca as above in Step 1. Heat oil in a Dutch oven; cook the pork, plantain and onion, half at a time, over medium-high heat, stirring often until mixture is lightly browned. Return all of the pork mixture to pan. Add garlic, jerk seasoning and 1/2 teaspoon salt; cook and stir 30 seconds. Add only 1 cup chicken broth. Bring to boiling; reduce heat. Simmer, covered, for 30 minutes. Add sweet potato, yucca, and apricots; return to boiling. Reduce heat and simmer, covered, 20 to 30 minutes more or until meat and vegetables are tender. Season to taste with salt and pepper and serve in bowls.

This recipe yields 6 servings.

Nutritional facts per serving: calories 480; total fat 11g; saturated fat 3g; monounsaturated fat 6g; polyunsaturated fat 1g; cholesterol 62mg; sodium 566mg; carbohydrate 65g; total sugar 5g; fiber 6g; protein 31g; vitamin A 0%; vitamin C 91%; calcium 6%; iron 14%.

Source:
Better Homes and Gardens at http://www.BHG.com

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.