How
many it serves: 8
Preparation time:25 Mins
Category : Stews Casseroles
Type: Pork
Ingredients
- 3 med. size sweet potatoes (about 1 1/2 lbs.)
- 2 lg. green peppers, cut in lengthwise strips
- 2 med. onions, chopped
- 10 oz. pkg. mushrooms, half or quartered if lg.
- 1 clove garlic, minced
- Salad oil
- 2 lbs. pork cubes
- 22 oz. can tomatoes
- 6 oz. tomato puree
- 1 1/4 tsp. salt
- 1/4 tsp. crushed red pepper
- 1/4 c. creamy peanut butter
- 1/2 c. unsalted roasted peanuts for garnish
Recipe Steps
- Peel sweet potatoes and cut into bite sized chunks
- In a 12 inch skillet over medium-high heat, add 2 tablespoons salad oil. When hot add pork cubes, in batches, until well browned on all sides. With slotted spoon, remove pieces to plate as they brown; set aside.
- In drippings remaining in skillet, over medium-high heat, cook sweet potatoes, green pepper strips 5 minutes or until lightly browned. Remove to bowl.
- In small skillet, add 1 tablespoon salad oil. Cook onions, mushrooms and garlic 5 minutes or until vegetables begin to soften. Stir in pork cubes, tomatoes, tomato puree, salt and crushed red pepper; over high heat, heat to boiling.
- Reduce heat to low. Cover and simmer 45 minutes stirring occasionally. Add sweet potatoes and green peppers to skillet. Cook 30 minutes or until meat and vegetables are tender.
- In cup mix peanut butter and 1/4 cup hot water until smooth; stir into stew, heat through. Sprinkle with peanuts. Makes 8 servings
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