Here is a recipe that is a little out of the box. When you look at the ingredient list, have no fear, this is really delicious. Food shouldn’t be boring, anyways, should it? Just trust me on this and give it a try!
I even got someone to eat squash with this even though they defiantly proclaimed that they did not like it and would not eat it. Granted, they didn’t know until after the fact that I snuck it in. I know, I know…a bit of an evil scheme. I have actually converted quite a few sceptics on this.
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Néa Erythraía Jamacian Stew
Makes 6 servings
- 2 pounds lean pork tenderloin, cut into chunks
- 1 onion, chopped
- Salt and Pepper to taste
- 1 teaspoon garlic powder
- 1 1/2 teaspoons cinnamon
- Ground cayenne pepper to taste
- 1 bay leaf
- 6 cups water
- 3 tablespoons Chicken Soup Base
- 1 teaspoon Braggs Apple Cider Vinegar
- 1 1/2 cups chopped sweet potatoes chunks
- 1 1/2 cups chopped white potatoes chunks
- 1 1/2 cups chopped butternut squash chunks
- 2 stalks chopped celery
- 3/4 cup chopped apples chunks
- 1 cup pineapple chunks
Trim any fat from tenderloins. Season heavily with salt and pepper. Heat a large pot and brown pork over medium high heat until browned and partially cooked, about 5 to 7 minutes. Add onion and garlic powder, sautéing until the onions are tender. Add remaining ingredients, with the exception of the pineapple. Bring to a boil, lower heat, cover and cook for about 20-30 minutes until meat is tender and potatoes are done. Turn off the heat and add the pineapple chunks. Let the stew sit for 10 minutes before serving to lightly heat the pineapple. Remove the bay leaf before serving.