Caribbean Pork Stew

1 1/2 lb boneless pork shoulder; cut -into 1 inch cubes
1 tb shortening
1 1/2 c  water
1 c  orange juice
1 tb vinegar
1    clove garlic; minced
1    bay leaf
1 1/2 ts salt
2    medium-size onions; cut in -wedges
2    medium-size red potatoes; -cut into 1 inch cubes
2    medium-size sweet potatoes; -cut into 1 inch cubes
2    medium-size carrots; cut -into 3/4 inch chunks
1    7-ounce can whole kernel -corn
2 tb flour

Brown pork cubes on all sides in hot shortening in Dutch oven over moderate heat, stirring as needed. Pour off drippings. Add 1 cup water, orange juice, vinegar, garlic, bay leaf and 1/2 teaspoon salt. Cover tightly and cook over low heat about 45 minutes or until meat is almost tender. Add vegetables and remaining 1 teaspoon salt. Cover and cook about 30 minutes or until meat and vegetables are tender. Combine remaining 1/2 cut water and flour; stir until free of lumps. Add to stew and cook until broth is thickened.

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