We are well into winter and, all we thinking about now are the warm coats, the boots and the” hearty winter comfort food” mmmm!! I personally love winter, because of the food one can enjoy under a blanket, in front of the heater or fireplace, watching TV cuddled next to my hubbyy (giggles)
Is Winter stew weather? Don’t you think? I definitely think so and it’s finally here!!.
It’s in this season, as a foodie where I go all out trying new comfort food recipes and my husband loves stews, so I always try my best to impress him with a variety of new stew recipes. I must say that he has always been impressed, this time around I tried out a pork stew; this hearty pork stew is full of vegetables. It is comfort food you can feel good about eating and it has turned out to be a favourite in my home.
I find pork, extremely versatile; tenderloin can be cooked quicker too.
Try out this recipe of mine on a good Sunday afternoon, this winter and I am sure you will like it and it will be a winner in your household.
Here is the recipe below
Homestyle Pork stew with sweet corn, carrots and baby marrows
Ingredients
250gram pork stew
1 tsp Robertson traditional braai mix seasoning
1tsp Robertson rosemary and garlic season
1 tbs fresh chopped rosemary
1 rosemary stem
Salt and black peppercorns
1tbs olive oil
6 to 8 baby potatoes, washed and cut in halves
4 baby marrows sliced into chunks
2 medium carrots, peeled cut into chunks
2 sweet corns (cut in three’s)
500ml water or you can use stock
250ml knorr brown soup mixture
2 to 3 tbsp tomato sauce or tomato paste
2 tbsp chutney
Fresh rosemary and chopped parsley for garnish
Method
Brush the pork stew with fresh chopped rosemary, garlic herb seasoning and traditional braai mix. In the meantime cook the sweet corn in a separate pot.
Heat the tablespoon of oil in a large saucepan over medium heat. Add the pork and sear for 5 minutes on each side, add 500ml vegetable/ chicken stock or water and add the fresh rosemary stem. Let it simmer for about 40 minutes. You may need to add 200ml of water or so, and then add potatoes and carrots, simmer for 10 to 15 minutes or until the vegetables are tender. Remove the rosemary stem and add the brown soup mixture, tomato sauce and chutney. Add the cooked sweet corns and baby marrows; continue simmering for another 10 minutes or so. Adjust seasoning with salt and black peppercorns to taste. Remove from heat after 2 minutes.
P.s.I like adding my green vegetables towards the end in order to keep the colour and not to overcook them😉😉
serve it warm with your favourite starch.
Enjoy