Pork Stew

2 teaspoons canola oil
2 pounds pork loin, cubed
2 large onions, chopped
1 tablespoon garlic, minced
6 golden potatoes, cubed
6 carrots, diced
1 medium sweet potato, shredded
2 roasted mild chiles, chopped
2 tablespoons roasted red chiles, chopped
1/2 cup cooking sherry
Salt and pepper to taste
1/4 teaspoon rosemary
1/2 teaspoon thyme
1/2 teaspoon sage

Preheat oil. Sear cubed boneless pork loin until very brown. Add onion and garlic; saute with pork until onion is clear. Add potatoes, carrots, shredded sweet potato and chiles. Add sherry and spices. Cover all ingredients with water. When liquid begins slow boil, reduce heat to low. Simmer covered for 2 hours. Serve with a fresh-baked loaf of bread.

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Cajun Country -- New Iberia, Louisiana