Tuesday, March 13, 2007

Mexican Style Pork Stew

Delicious and easy!

Ingredients

2 pounds pork stew meat ; cubed
1 large onion ; chopped
4 cloves of garlic ; minced
2 cups dried lentils or split green peas
14 ounces canned tomatoes ; pureed
1 cup of raisins
3 tablespoons oil for pan frying
1 plantain ; diced
14 ounces pineapple chunks ; drained
1 1/2 teaspoons salt
1/2 teaspoon black pepper
1/2 cup Light sour cream ; cream for garnish

Instructions

Cover meat with cold water and bring to a simmer. Cover pot and cook for 1 hour. Add onions, garlic, lentils, tomato puree and raisins. Cover and simmer another 90 minutes.

In a skillet heat the cooking oil and pan fry the plantain and pineapple chunks. (If no plantains are available, use a large underripe banana.) Add the fruit, salt and pepper to the stew and simmer another 10 minutes.

Serve up with a generous dollop of sour cream.Enjoy!
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