Pork, black eyed peas & sweet potato stew
Think comfort food and you think winter. I think comfort food and I think, “Congratulations on making it through another day.” I pull the car into the garage, kiss the driveway (unless it’s summer when it’s so hot my lips would stick to the asphalt) and thank heaven I’m home. I can barely get in the door fast enough, close the curtains and breath a heavy sigh of relief.
Because, let’s face it, between work stress, traffic stress, and emails that ping into your inbox faster than you can delete them, we’re frazzled. We tired, pooped, caput, finito, my friend. What we need is a bit of comfort…that and a winning lottery ticket.
So I like to have a pot of pork, black eyed peas and sweet potato stew ready to heat up. It tastes great the first day and ridiculously good the next. Any leftovers you can pop in the freezer for a rainy day. Of course, I’ve never had leftovers but it’s a thought. And as with all things in life, a dash/jot/avalanche of chile makes it all so much better.
It won’t do your taxes. It won’t deal with that obnoxious know-it-all at work. And no, it won’t walk the dog. But it will handle just about everything else. Honest.
Pork, black eyed peas & sweet potato stew.
Make this in a slow cooker or a real low oven, around 250°.
1 medium red onion, chopped
1 clove garlic, minced
2 Tbsp. oil
1 lb. diced pork
2 Tbsp. Carne Adovada mix (or more to taste)
½ cups stock or water
1 can black eyed peas or other bean
2 small sweet potatoes (about 10oz total weight), peeled and diced
Heat a heavy oven proof casserole dish on the stove over medium heat. Sauté the onion in the oil until soft but not brown. Add the garlic and cook for another minute or two. Remove the onion and garlic to a bowl. Sauté the pork in batches, browning on each side. Add more oil if needed.
Return the onions & garlic back to the pan and add the Carne Adovada. Stir to coat. Add the stock or water until the pork is almost covered. Place in the oven (or you can use a slow cooker) and cook until the meat is tender – 2-3 hours. When the meat is almost done, add the black eyed peas and sweet potatoes and cook for another 15-20 minutes until the sweet potatoes are cooked through. Taste and adjust the seasoning, adding a bit more Carne Adovada if desired. Serve with lime wedges, cilantro and slices of avocado.