Pork stew with potatoes and sweet potatoes
An everyday stew of diced pork shoulder slowly cooked with onion, red pepper, carrot and crushed tomatoes, with potatoes and sweet potatoes simmered in the sauce. A weekday staple in Uruguay and a favourite in school canteens.
- 1 h 40Time
- 45 minHands-on
- 4Portions
- 45 gprotein per portion
- 630kcal per portion
Ingredients for 4 portions
- 800 gPork shoulder
- 2Yellow onions
- 1Bell pepper, red
- 2 clovesGarlic
- 1Carrot
- 2 tbspRapeseed oil
- to tasteSalt
- to tasteBlack pepper
- 400 gCrushed tomatoes
- 1 tspPaprika
- 2Bay leaves
- 1 tspOregano
- 1 cubeVegetable stock
- ≈ 500 mlWater
- 600 gPotato
- 500 gSweet potato
Method
- Cut the pork into 3 cm cubes. Chop the onions, pepper and garlic and slice the carrot.
- Heat the oil in a casserole and brown the pork in batches over a high heat. Season with salt and pepper.
- Add the onions, pepper, garlic and carrot and cook for 8 minutes, until soft.
- Stir in the crushed tomatoes, paprika, bay leaves, oregano, the crumbled stock cube and the water and bring to the boil.
- Cover and simmer gently for 40 minutes.
- Meanwhile, peel the potatoes and sweet potatoes and cut them into large chunks.
- Add the potatoes and sweet potatoes, cover and cook for 25 more minutes, until tender and the sauce has thickened.
- Remove the bay leaves, check the seasoning and serve piping hot.
