Pork Stovetop Stew for Two with Almond Rice
Makes 4-6 generous servings for us
About 50 minutes start-to-tabletop – paring/dicing takes 10 min.,
assembling stuff 5- 10 min., Cooking 30 minutes.
Bev Bennett, food editor for Chicago Sun-Times - published in Mpls Star Tribune in 1990’s
1 tablespoons butter or oil
½ - 3/4 pounds boneless pork / pork tenderloin, cut into
half-inch cubes (2 C.) [ may substitute 4 small boneless, skinless chicken thighs]
1 clove garlic, minced
1 small onion, thinly sliced
2 T. flour (I omit)
1 cup chicken broth ( I use the rest of the can for rice)
1/2 teaspoon ground ginger
1 teaspoon curry powder (I use Garam Masala)
1 cinnamon stick, 3 inches
original recipe had - 5 crushed peppercorns (about ½ tsp cracked pepper) - I omit
1 apple, peeled cored and cubed
1 large sweet potato (or carrots), peeled and cut into 1-inch cubes
¼ c. golden raisins or regular raisins
1/4 teaspoon salt (optional)
Melt the butter in a large skillet over medium-high heat. Add the garlic and onion and sauté about 2 minutes. (optional-Dust the pork with flour) Add pork to the skillet. Cook until pork is lightly browned on all sides, the onion has softened, and the pork is firm, and no longer pink, about 5 minutes.
Add cinnamon stick, curry powder, ginger and peppercorns and sauté 1 minute.
Pour in the chicken broth, and stir up the browned bits in skillet. Add sweet potato and and apple. Stir well. Cover, and simmer for 15 minutes. - Make rice while it simmers - Add raisins to the stew, cover and simmer another 5 - 10 minutes. Check potato/carrot for tenderness.
Remove the cinnamon stick, salt to taste and serve with Almond Rice. Makes 2 servings
Almond Rice
1 T butter
2 T. slivered almonds
¾ C. converted rice or long grain white rice
1 ½ C. chicken broth - I use the rest of the can of broth plus water
Salt, white pepper
Melt butter in medium pan. Add almonds and sauté over medium heat until golden, 2 -3 minutes. Stir in rice & broth. Bring to boil, stirring once. Reduce heat and cover, simmer until rice is tender 18 – 20 minutes. Season to taste with salt & pepper. Makes 2 servings.
