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Jamaican Pork and Sweet Potato Stew
PAIR WITH
Blue Corn and Maple Skillet Bread
(PAGE 152)
I’ve sampled the dishes from street-food stands all over Jamaica, and my hands down favorite dish is their thick, spicy “brown stew.” The hearty stew is full of whatever local vegetables are around and includes some sort of meat—chicken or goat being the most common. I opt for spice-coated pork tenderloin here. The fruity heat of habanero chile is pronounced, so if your family isn’t fond of spicy food, omit the chile and serve habanero hot sauce on the side. The subtle sweetness of the corn and maple skillet bread on
page 152
plays nicely with the spice here
.
SERVES
4 TO 6
ACTIVE TIME
15
MINUTES
TOTAL TIME
45
MINUTES
2 Tbsp extra-virgin olive oil
1 medium yellow onion, finely chopped
1 red bell pepper, seeded and chopped
1 large carrot, peeled and chopped
4 medium garlic cloves, minced
1 Tbsp minced fresh ginger
1 Tbsp fresh chopped thyme
1
/
2
tsp finely chopped habanero chile, or more to taste
2 Tbsp tomato paste
6 cups [1.4 L] chicken broth
(see page 17)
One 1
1
/
4
-lb [570-g] sweet potato or garnet yam, peeled and cut into
1
/
2
-in [12-mm] chunks
2 Tbsp Worcestershire sauce
1
1
/
4
lb [570 g] pork tenderloin, trimmed and cut into
1
/
2
-in [12-mm] cubes
(see trimming instructions on page 113)
1 Tbsp all-purpose flour
2 tsp brown sugar
1
1
/
4
tsp ground allspice
1
/
2
tsp ground ci
1
/
2
tsp freshly ground black pepper
1
/
2
tsp sea salt
1 to 2 Tbsp freshly squeezed lime juice
Soy sauce, for seasoning
1.
Adjust the oven rack so it is 6 in [15 cm] below the heating element and preheat the broiler.
Line a baking sheet with aluminum foil.
2.
Heat 1 Tbsp of the oil in a large soup pot or Dutch oven over medium-high heat.
Add the onion, bell pepper, and carrot and sauté until the onion is translucent, about 5 minutes.
Add the garlic, ginger, thyme, and habanero and cook for 1 minute, stirring constantly.
Add the tomato paste and stir to coat the vegetables.
Add the chicken broth, sweet potato, and Worcestershire.
Bring to a simmer over medium-high heat, reduce the heat to low, and simmer, uncovered, stirring occasionally, until the sweet potato is tender, about 15 minutes.
3.
While the soup is simmering, place the pork on the prepared baking sheet and toss with the remaining 1 Tbsp olive oil.
Sprinkle the meat with the flour, brown sugar, allspice, ci
Arrange the meat in a single layer and broil, without stirring, until the meat is browned on one side, 4 to 5 minutes (the pork will finish cooking in the soup).
4.
Transfer the pork and drippings from the baking sheet to the pot.
Simmer gently, uncovered, stirring occasionally, until the flavors have melded and the soup has thickened a bit, about 10 minutes more.
If you’d like the soup to be still thicker, use a potato masher to mash some of the sweet potato.
Season the soup with the lime juice and soy sauce.
5.
Ladle the stew into bowls and serve immediately.
GET AHEAD:
This recipe doubles easily, tastes better the next day, and freezes well. Go easy on the habanero; just
1
/
2
of the finely chopped chile will be plenty, as the stew will become spicier the next day. Store in airtight containers or zip-top plastic freezer bags in the refrigerator for up to 4 days or the freezer for up to 3 months.