Not creole for a change: Sage and Rosemary Pork Stew

10 May 14

When one starts yearning for familiar tastes, one can go to the omnipresent KFC / ... / ... or hit the cheeseburger in paradise. But island markets yield all the necessary ingredients for comfort food. Here is one example.

Sage and Rosemary Pork Stew

Adapted from recipe by PorkBeInspired.com with thanks

Times:

15 minutes prep, 50 minutes cook

Ingredients:

2 pound boneless pork shoulder roast , cut into 3/4-inch cubes – if you have the bone, include it in the simmering phases, then remove before adding the roux
2 T oil
3-4 c veggie broth or water
1/2 c green onions, sliced (or any onion)
2 tsp fresh rosemary
1 T fresh sage (or more)
1 tsp salt, to taste
1/2 tsp pepper or more

2+ c potatoes, cubed (if you can get new potatoes leave them unpeeled)
1/2 pound fresh string beans, cut
Roux:

6 T flour, 4 T butter, I c milk

Cooking Directions:

Heat oil in Dutch oven. Salt and pepper pork cubes and brown over medium-high heat. Stir in onions and sauté in for a few minutes.  Add broth and seasonings. Bring to a boil; reduce heat. Simmer uncovered for 20 minutes. Stir in potatoes and beans (add beans a bit later if you like them al dente); simmer 15-20 minutes or until tender. Meanwhile, prepare roux. Gradually stir roux into stew once vegetables are tender. Cook and stir until thickened. Serve with rice, or in a bowl all by itself.

Serves 6