Sometimes, I experience a great meal in a restaurant and later try to recreate it. When visiting a Jamaican restaurant in the Before Times (i.e.: pre-pandemic), I had this wonderful stew that incorporated pork, plantains, sweet potatoes, and pineapple in a slightly spicy adobo sauce. I don’t know if mine is as good as theirs, but it is pretty darn delicious.
SOFTWARE
· 4 T. olive oil, divided
· 1 plantain, peeled and sliced
· 1/2 onion, yellow, diced
· 2 T. garlic minced
· 26 oz. tomatoes, chopped
· 4 T. ancho chili powder
· 2 t. oregano
· 3 lb. pork loin, boneless, trimmed of fat, cut into bite-sized pieces
· Kosher salt and freshly ground pepper
· 1 c. pork or chicken broth
· 1 sweet potato, peeled, cut into 1/2-inch pieces
· 20 oz. pineapple chunks, drained
METHOD
1. In a Dutch oven, heat 2 T. of olive oil over medium heat. Add the sliced plantain and cook for about 2-3 minutes or until slightly soft. Remove from the Dutch oven to a bowl.
2. Add the onion and garlic to the remaining oil, cooking for 5 minutes or until soft and translucent.
3. Add the tomatoes, chili powder, and oregano. Stir and cook for another 5 minutes.
4. Move the tomato mixture to a blender and blend to a smooth puree. If it gets too thick, add a few tablespoons of water.
5. Heat the remaining 2 T. of olive oil in the Dutch oven again over medium heat.
6. Season the pork with salt and pepper and transfer to the Dutch oven. Cook, stirring often, for about 7-10 minutes or until the meat is no longer pink.
7. Add the broth and cover. Reduce the heat to medium low and cook for 45 minutes.
8. Add the sweet potato and tomato puree. Stir, then cover again and cook for another 20 minutes.
9. Stir in the pineapple and plantains and cook for another 5 minutes.
10. Serve hot over rice.
11. Enjoy.
VARIANTS
Not a lot of ingredient variants on this one, but the pork makes a great meal inside of soft tortilla shells. Hot sauce is also acceptable but try it before adding. The adobo can have a hidden kick if you aren’t used to it.
