Ingredients with Measurements:
- 2 lbs pork shoulder, cut into 1-inch cubes
- 2 tbsp geera (ground cumin)
- 2 tbsp vegetable oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tbsp ginger, grated
- 1 tbsp tomato paste
- 2 cups chicken broth
- 2 potatoes, peeled and diced
- 1 carrot, peeled and diced
- 1 tsp salt
- 1 tsp black pepper
- 1 tbsp fresh thyme leaves
- 1 scotch bonnet pepper, seeded and chopped (optional)
- 2 tbsp chopped fresh cilantro
Special equipment needed:
- Dutch oven or heavy-bottomed pot with lid
Step-by-step instructions:
1. In a small bowl, mix together the geera, salt, and black pepper. Rub the mixture all over the pork cubes.
2. Heat the vegetable oil in a Dutch oven over medium-high heat. Add the pork and cook until browned on all sides, about 5 minutes. Remove the pork from the pot and set aside.
3. Add the onion, garlic, and ginger to the pot and sauté until softened, about 3 minutes.
4. Stir in the tomato paste and cook for 1 minute.
5. Pour in the chicken broth, scraping up any browned bits from the bottom of the pot.
6. Return the pork to the pot and add the potatoes, carrot, thyme, and scotch bonnet pepper (if using).
7. Bring the stew to a boil, then reduce the heat to low and cover the pot with a lid.
8. Simmer the stew for 1 1/2 to 2 hours, or until the pork is tender and the vegetables are cooked through.
9. Stir in the chopped cilantro and adjust the seasoning with salt and pepper to taste.
Time:
Preparation time: 15 minutes
Cooking time: 2 hours
Temperature:
Medium-high heat for browning the pork, then low heat for simmering the stew.
Serving size:
4-6 servings
Nutritional information:
Calories: 365
Fat: 17g
Carbohydrates: 19g
Protein: 32g
Sodium: 1200mg
Sugar: 3g
Fiber: 3g
Substitutions for ingredients:
- Pork shoulder can be substituted with beef chuck or lamb shoulder.
- Geera can be substituted with ground coriander or a mixture of cumin and coriander.
- Chicken broth can be substituted with vegetable broth or water.
Variations:
- Add chopped bell peppers or celery to the stew for extra flavor and texture.
- Use sweet potatoes instead of regular potatoes for a healthier option.
- Add a can of chickpeas or black beans for extra protein and fiber.
Tips and tricks:
- Browning the pork before simmering the stew adds extra flavor and texture to the meat.
- Use a scotch bonnet pepper for a spicy kick, or omit it if you prefer a milder stew.
- Serve the stew with rice or crusty bread to soak up the delicious sauce.
Storage instructions:
Store the leftover stew in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the stew in a pot over medium heat until heated through, stirring occasionally.
Presentation ideas:
Serve the stew in bowls with a sprinkle of chopped cilantro on top.
Garnishes:
Sprinkle chopped cilantro or green onions on top of the stew for a pop of color and flavor.
Pairings:
Serve the stew with rice, quinoa, or crusty bread. A side salad or roasted vegetables would also pair well.
Suggested side dishes:
- Garlic bread
- Roasted vegetables
- Steamed rice
- Quinoa salad
Troubleshooting advice:
- If the stew is too thick, add more chicken broth or water to thin it out.
- If the stew is too thin, simmer it uncovered for a few more minutes to thicken the sauce.
Food safety advice:
- Make sure the pork is cooked to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Geera pork stew is a popular dish in Trinidad and Tobago, where it is often served with rice and peas.
Flavor profiles:
This stew is savory and aromatic, with a rich tomato-based sauce and a hint of spice from the geera and scotch bonnet pepper.
Serving suggestions:
Serve the stew in bowls with a side of rice or crusty bread. Add a side salad or roasted vegetables for a complete meal.
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Region: Trinidadian