Ingredients

• 1/4 teaspoon salt
• 1/3 cup all-purpose flour
• 1/2 teaspoon curry powder
• 1/4 teaspoon black pepper
• 1 1 1/2 pound boneless pork shoulder roast, cut into 1-inch cubes
• 1/4 cup cooking oil
• 2 cups chopped onion
• 1 – 2 hot peppers, such as jalapeno or serrano, finely chopped*
• 4 cloves garlic, minced
• 2 14 1/2 ounce cans diced tomatoes with herbs
• 2 14 1/2 ounce cans vegetable or chicken broth
• 1 6 ounce can tomato paste
• 1 cup chopped carrots
• 1 cup chopped green sweet pepper
• 2 teaspoons dried thyme, crushed
• 1 bay leaf
• 1 1/4 cups long grain rice

Trending

ILU AJE (TOWN OF WITCHES): A TOWN IN OYO STATE

SPONSORED: 8 Reasons why you should buy your UPAP Stock now

HAVE YOU READ:  A RECIPE FOR RICE PANCAKE (SINASIR)

Directions

1.     
In a 1-quart self-sealing plastic bag
combine flour, curry powder, salt, and pepper. Add half the pork cubes. Seal
bag; shake to coat pork. Repeat with remaining pork cubes.

2.     
In a 4- to 6-quart stock pot or Dutch
oven brown pork cubes, half at a time, in hot oil until lightly browned; remove
and set aside. Add onions, hot peppers, and garlic to oil in pan. Cook,
stirring occasionally, until lightly browned. Add undrained tomatoes, broth,
and tomato paste, stirring well. Bring to boiling. Add meat, carrots, sweet
peppers, thyme, and bay leaf. Return to boiling; reduce heat. Cover and simmer
over low heat for 25 minutes. Stir in rice; cover and continue cooking over low
heat about 25 minutes more or until rice and meat are tender and most of the
liquid is absorbed, stirring occasionally. Discard bay leaf. Makes 8 to 10
servings.

From the
Test Kitchen

*

Because
chili peppers contain very pungent oils, be sure to protect your hands when
preparing them. Put gloves or sandwich bags over your hands so your skin
doesn’t come in contact with the peppers. Always wash your hands and nails
thoroughly in hot soapy water after handling chili peppers.