Fire of Life Pork Stew

Name: Fire of Life Pork Stew
Ingredients: Hot sauce—Trinidadian is excellent; Freshly ground black pepper; Kosher salt; 3 cups tomato purée (homemade, or sterile-pack); 3½ cups chicken stock (any of the homemade stocks, or sterile-pack); 1 medium onion, cut into 1-inch chunks (about 1 cup); 6 cloves garlic, smashed and peeled; 2 cups frozen peas or 1½ pounds fresh peas in the pod if young and tender; 1 tablespoon fresh lemon juice; 2 cups fresh okra, the smaller the better, hard ends trimmed; 2 cups frozen peas or 1½ pounds fresh peas in the pod if young and tender; 1½ pounds boneless pork shoulder, cut into 1½-inch cubes; ¼ cup safflower oil; ¼ cup teff flour

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

The Intolerant Gourmet

By Barbara Kafka

Published 2011

About

While related to chili and gumbo, this stew has an appeal all its own. I serve it with quinoa or rice. The stew gets better with time; ours was left in the refrigerator for two days before we ate it.

Ingredients

¼ cup teff flour
1½ pounds boneless pork shoulder, cut into 1½-inch cubes
¼

Stew

Method

Spread the teff flour onto a large dinner plate. Lightly coat each piece of pork in the teff. Heat the oil in a 4- to 5-quart braising pot over medium-high heat. When the oil shimmers, arrange the pork in an even layer in the pot and brown on all sides, about 1 minut