Страница 66

Jamaican Pork and Sweet Potato Stew

PAIR WITH

Blue Corn and Maple Skillet Bread

(PAGE 152)

I’ve sampled the dishes from street-food stands all over Jamaica, and my hands down favorite dish is their thick, spicy “brown stew.” The hearty stew is full of whatever local vegetables are around and includes some sort of meat—chicken or goat being the most common. I opt for spice-coated pork tenderloin here. The fruity heat of habanero chile is pronounced, so if your family isn’t fond of spicy food, omit the chile and serve habanero hot sauce on the side. The subtle sweetness of the corn and maple skillet bread on

page 152

plays nicely with the spice here

.

SERVES

4 TO 6

ACTIVE TIME

15

MINUTES

TOTAL TIME

45

MINUTES

2 Tbsp extra-virgin olive oil

1 medium yellow onion, finely chopped

1 red bell pepper, seeded and chopped

1 large carrot, peeled and chopped

4 medium garlic cloves, minced

1 Tbsp minced fresh ginger

1 Tbsp fresh chopped thyme

1

/

2

tsp finely chopped habanero chile, or more to taste

2 Tbsp tomato paste

6 cups [1.4 L] chicken broth

(see page 17)

One 1

1

/

4

-lb [570-g] sweet potato or garnet yam, peeled and cut into

1

/

2

-in [12-mm] chunks

2 Tbsp Worcestershire sauce

1

1

/

4

lb [570 g] pork tenderloin, trimmed and cut into

1

/

2

-in [12-mm] cubes

(see trimming instructions on page 113)