Recipe - A Stewed Pork And Purple Sweet Potatoes

Three fourths pound Boneless pork loin, cut,
into 1inch pieces
Essence
2 tablespoon Olive oil
1 cup Chopped onions
One half cup Chopped bell peppers
One fourth cup Chopped celery
Salt and black pepper
2 tablespoon Flour
1 pound Purple sweet potatoes,,
peeled and cubed
2 cup Veal stock
One fourth cup Chopped green onions
1 cup Shredded sweet potato
2 tablespoon Chopped green onions
1 tablespoon Brunoise red peppers

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 4045
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 MCRecipe 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