Stewed Pork and Purple Sweet Potatoes

  • 3/4 pound boneless pork loin, cut into 1-inch pieces
  • Essence, recipe follows
  • 2 tablespoons olive oil
  • 1 cup chopped onions
  • 1/2 cup chopped bell peppers
  • 1/4 cup chopped celery
  • Salt and black pepper
  • 2 tablespoons flour
  • 1 pound purple sweet potatoes, peeled and cubed
  • 2 cups veal stock
  • 1/4 cup chopped green onions
  • 1 cup shredded sweet potato
  • 2 tablespoons chopped green onions
  • 1 tablespoon brunoise red peppers
  • Essence (Emeril's Creole Seasoning):
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried leaf oregano
  • 1 tablespoon dried thyme
  • In a mixing bowl, toss the pork pieces with Essence. In a large saute 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 40-45 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.

Essence (Emeril's Creole Seasoning):
  • Combine all ingredients thoroughly and store in an airtight jar or container.

  • Yield: about 2/3 cup

  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

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