- 2 lbs. pork loin or other pork meat, cut into 1½ inch square cubes
- ½ mid size sweet red onion, chopped
- 1 teaspoon of mashed garlic (about 3 big cloves)
- 1½ teaspoons salt
- ½ teaspoon ground black pepper
- ½ teaspoon ground annatto seeds (bija or achiote)
- 1 teaspoon oregano flakes or ½ teaspoon ground oregano
- 5 diced Roma tomatoes or 1 can diced tomatoes
- 5 small to medium potatoes, cut in cubes
- 2 big or 4 small carrots, diced
- 5-7 celery stalks, diced
- 3 green onions, diced
- 1½ cup of water
- 1 table-spoon of cooking oil
- In a big sauce pan add the oil and allow to heat up.
- Add the pork. Stir until pork is no longer red on the outside.
- Add the onion, ground annatto, garlic, salt and oregano, as well as the season all if you are using it.
- Stir again. If there’s no sauce formed, add ½ cup of water and cover.
- Simmer on medium heat for 20 minutes.
- Then, stir and add the tomatoes and potatoes and cover. If you are using canned tomatoes, you don’t need to add more water at this point. If you’re using Roma tomatoes and the stew is drying up, add ½ cup of water.
- After 10 minutes, add the diced celery and carrots and cover again for another 10 minutes adjusting the fire to low.
- Follow with pepper, stir and taste the stew for salt. If you need to add more salt, do so in ¼ teaspoon increments and wait two to three minutes, stirring before tasting again.
- The sauce should be about 30% of the stew volume. If you need to add more water, do so now and simmer for a couple more minutes.
- Add the green onions, turn the heat off and let it sit uncovered for an additional 5 minutes.
- Serve with plain rice or your favorite dinner bread.
Source: Life Bites
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