Jamaican-style pork & kale stew

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• Belkey

  21 November 2012

  Belkey rated and commented on this recipe

  

  My first time cooking with scotch bonnet chillis, so just used the one and it was perfect. I ended up cooking this in the oven for once I'd added the tomatoes and stock at about 140 for an hour and then added the sweet potatoes for the remaining half hour. I then transferred it back to the hob to cook the kale, which was no bother as I served with rice, which cooked in the same time as the kale. It worked well, but did need slightly more liquid.

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• djcrudge

  26 March 2013

  djcrudge rated and commented on this recipe

  

  This was delish. We used carrots and parsnips instead of sweet potato and added a smidgen of black treacle for depth of flavour. Agree with the previous comment that it can take more liquid. Was even better as leftovers the next day!

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Ingredients

• 750g diced pork shoulders
• 1 tbsp plain flour , seasoned
• oil
• 2 onions , halved and sliced
• 2 garlic cloves , crushed
• a small chunk ginger , sliced
• 1-2 scotch bonnet , deseeded and finely chopped
• 1 cinnamon stick
• ½ tsp ground allspice
• 1 x 400g tin chopped tomato
• 400ml chicken stock
• 500g sweet potatoes , peeled and cut into chunks
• 150g kale , shredded

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Difficulty and servings

Serves 4

Preparation and cooking times

Ready in 2 hrs 30 mins

Ingredients

• 750g diced pork shoulders
• 1 tbsp plain flour , seasoned
• oil
• 2 onions , halved and sliced
• 2 garlic cloves , crushed
• a small chunk ginger , sliced
• 1-2 scotch bonnet , deseeded and finely chopped
• 1 cinnamon stick
• ½ tsp ground allspice
• 1 x 400g tin chopped tomato
• 400ml chicken stock
• 500g sweet potatoes , peeled and cut into chunks
• 150g kale , shredded

PER SERVING

430 kcalories, protein 45.3g, carbohydrate 37.4g, fat 11.1 g, saturated fat 3g, fibre 8.6g, salt 0.7 g

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