Slow-cooked Pork and Sweet Potato Stew
Last week I had a craving for Filipino pork afritada, a delicious tomato-based stew consisting of pork, potatoes, bell peppers and other ingredients. But I somehow wanted to try to prepare it in a mixture of sweet and spicy flavors, cooked slowly to the perfect consistency. I also wanted to indulge in a little guilt by adding the fatty part of the pork just the way I had pork growing up in the Philippines. So I browsed the Internet for different variations of cooking pork and found a recipe that was described as “Cuban-style.” I loved the thought of cooking the pork in a mixture tomatoes, green chiles, and citrus juices — giving it the sweet and spicy taste I was craving for. I am not such a big fan of potatoes, but sweet potatoes are a different story altogether. Here’s my version of a slow-cooked pork and sweet potato stew.
1 pound sweet potato, peeled and cut into 1/2-inch pieces
1 pound lean pork loin, cut into 1-inch pieces
14 1/2 oz canned diced tomatoes, with green chiles
3 cloves, garlic, peeled and crushed
1/4 cup orange juice
1/4 cup green onions, chopped
1/2 tsp table salt
1/4 tsp ground cumin
1/4 tsp black pepper
1 1/2 fresh cilantro, chopped
2 tbsps lime juice
Place potatoes, pork, tomatoes, garlic, orange juice, green onions, salt, cumin and pepper in a 4- to 5-quart slow cooker; cover and cook on low setting for 8 hours. Stir in lime juice and cilantro; cover and cook for another 5-10 minutes. Serve warm on a bowl and enjoy the juice with the rest of the mixture.