Name: A Stewed Pork and Purple Sweet Potatoes
Ingredients: 3/4 lb Boneless pork loin, cut, into 1-inch pieces; Essence; 2 tb Olive oil; 1 c Chopped onions; 1/2 c Chopped bell peppers; 1/4 c Chopped celery; Salt and black pepper; 2 tb Flour; 1 lb Purple sweet potatoes,, peeled and cubed; 2 c Veal stock; 1/4 c Chopped green onions; 1 c Shredded sweet potato; 2 tb Chopped green onions; 1 tb Brunoise red peppers

CATEGORY	CUISINE	TAG	YIELD
Meats		New, Text, Import	1	Servings

INGREDIENTS

3/4	lb	Boneless pork loin, cut, into 1-inch pieces
		Essence
2	tb	Olive oil
1	c	Chopped onions
1/2	c	Chopped bell peppers
1/4	c	Chopped celery
		Salt and black pepper
2	tb	Flour
1	lb	Purple sweet potatoes,, peeled and cubed
2	c	Veal stock
1/4	c	Chopped green onions
1	c	Shredded sweet potato
2	tb	Chopped green onions
1	tb	Brunoise red peppers

INSTRUCTIONS

In a mixing bowl, toss the pork pieces with Essence. In a large saut_ pan,
heat the olive oil. When the oil is hot, add the pork and brown evenly.
Remove the pork from the pan and set aside. In a mixing bowl, season the
onions, peppers, and celery with salt and pepper. Stir the flour into the
oil, stirring constantly for about 4 to 5 minutes, for a medium brown roux.
Add the onions, peppers, and celery to the roux and cook for about 2 to 3
minutes or until slightly wilted. Return the pork to the skillet and cook,
stirring constantly for 3 to 4 minutes. Add the sweet potatoes and broth.
Bring the liquid up to a boil and reduce to a simmer. Cook for 40-45
minutes. Stir in the green onions and check seasonings. Make nests with
shredded sweet potato and fry until crispy. Season with Essence. Spoon the
stew into a shallow bowl and garnish sweet potato nests, green onions, and
peppers.
Posted to MC-Recipe Digest V1 #328
Recipe by: ESSENCE OF EMERIL SHOW#EE2434
From: Meg Antczak <meginny@frontiernet.net>
Date: Wed, 4 Dec 1996 07:57:46 -0500

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