CUBAN PORK STEW

 This is an easy-to-prepare, healthy dinner with interesting flavors, spice from the tomatoes and green chiles, and sweet from the sweet potatoes. This meal is bursting with clean flavors, filling and delicious.

 

• 2 Lbs. Lean Pork Tenderloin Cut Into Cubes Or Thick Slices
• 3 links of fresh chorizo sliced into rounds (can use Italian Sausage)
• 2 Large Sweet Potatoes Cut Into 1/2″ Chunks
• 1 Red Pepper Seeded & Cut Into 1/2″ Chunks
• 1 Cup Carrots Sliced Into Rounds
• 1 White Onion Roughly Chopped
• 1/2 Cup Chopped Fresh Anise Or Fennel
• 4 Heads Of Garlic
• 3 Scallions Stalks Chopped
• 1 Jar Of Goya Cilantro Cooking Base
• 1 Can Rotel Original Diced Tomatoes & Green Chilies
• 1 Can Fired Roasted Tomatoes
• 4 Tablespoons Olive Oil

Finish with:

• Adobe Seasoning To Taste: If you do not have Adobo seasoning you can use a combination of garlic powder, onion powder, oregano, salt and pepper
• Juice Of 1 Lime
• 1 Small Bunch Of Chopped Cilantro
• 1 Small Can Chopped Green Chiles
• Handful Of Spanish Olives (Optional)
• 2 Tablespoons Gravy Master (Optional)

Place pork, sausage, potatoes, red pepper, carrots, onion, fennel, garlic, scallions Goya base, Rotel,  tomatoes and olive oil into slow cooker. Cover and cook 7 hours on low or 5 hours on high.

 

Stir in adobo a little at a time, lime juice, cilantro, green chiles and olives and let simmer a little longer to meld flavors. If you like a richer broth, you can stir in 2 tablespoons of gray master toward the end of the cooking time.

 

Serve with Spanish rice.