This Stewed Pork recipe has more ingredients than anything I have ever cooked but as Jerlyn points out in her soups and stew recipes, you are free to add both what you like and what you have on hand.
Tablespoon Virgin Olive Oil
2 Small Cloves of Garlic
½ Small Onion
1 small Caribbean white sweet potato (optional)
½ lb pork
½ tsp Ginger
½ tsp cumin
Package Sazon or Paprika (for coloring of the gravy)
1 oz rum
thin slice scotch bonnet hot pepper
½ can Garbanzo beans ( use whole can if skip the sweet potato) Chickpeas
½ can chicken broth
½ can tomatoes
Blanch the potatoes by cubing to ¾ inch putting in the pot with a teaspoon of water and running 10 cups of water to the coffee maker and let drip through onto the potatoes. Let stay on the hot plate for 15 minutes then discard the salty water and place potatoes in a bowl.
Add oil, chopped garlic, diced onion to the pot along with the ginger and heat on hotplate until glazed
Add the pork and stir until it turns gray on all sides.
Add the rum and all spices and mix. Then add the potatoes, garbanzos, tomatoes in layers and add the broth.
If a thicker sauce is desired about an hour before serving pour some broth into a cup and stir in a teaspoon of cornstarch or flower then add it back to the pot and completely stir the pot.
As if more starch is needed this is traditionally served over a bed of rice.
Good solid food for hard working people.