Stew is composed of meats and vegetables cooked and served in a thick gravy. Pork becomes succulent and tender when cooked in a stew and goes well with an array of spices. Cardamom and cinnamon both complement the sweet undertones of pork and add a mild spice to the gravy. Before adding it to a stew, you must marinate pork to infuse it with flavor and begin the tenderizing process. You need approximately 2 hours and 45 minutes to make pork stew with cardamom and cinnamon.
Step 1
Place the cubed pork into the baking dish, and drizzle the vinegar over the top. Leave the pork to stand at room temperature for one hour.
Step 2
Preheat the oven to 350 degrees Fahrenheit.
Step 3
Pour the vegetable oil into the Dutch oven and place over medium-high heat. Add the pork cubes, pepper and salt to the Dutch oven and cook for 20 minutes, stirring frequently.
Step 4
Add the red onion, cocoa powder, cinnamon, cardamom, cumin and chipotle chilies into the Dutch oven. Continue cooking until the onion becomes translucent.
Step 5
Pour the water over the contents of the Dutch oven, and add the sweet potatoes and turnips. Do not stir the contents of the Dutch oven. Cover and place into the preheated oven. Bake the stew for two hours. Serve while hot.
Tips and Warnings
- Refrigerate leftover pork stew immediately. Consume leftovers within two days. You may substitute the seasonings and vegetables in this recipe with your favorites to customize the dish. You may use any type of baking dish that can be transferred from stove top to the oven in lieu of the Dutch oven.
Things You'll Need
- 2 lbs. boneless pork butt, cut into 1-inch cubes
- Baking dish
- 3 tbsp. cider vinegar
- 1 tbsp. vegetable oil
- Dutch oven
- 1 tbsp. ground black pepper
- 1 tsp. sea salt
- Wooden spoon
- Small red onion, diced
- 1 tbsp. minced garlic
- 1 tbsp. cocoa powder
- 1 tsp. ground cinnamon
- 1 tsp. ground cardamom
- 1 tsp. ground cumin
- 1/3 cup chopped chipotle chilies in adobo sauce
- 2 cups water
- Small sweet potato, peeled and chopped into 1/2-inch pieces
- Turnip, peeled and chopped into 1/2-inch pieces
References
- "The Big Book of Soups and Stews"; Maryana Vollstedt; 2001
- "Meat: A Kitchen Education"; James Peterson; 2010
- "Braises and Stews"; Tori Ritchie and Ben Fink; 2007
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