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Ingredientes
- 3/4 lb Boneless pork loin cut into 1" pcs see * Note
- 2 Tbsp. Extra virgin olive oil
- 1 c. Minced onions
- 1/2 c. Minced bell peppers
- 1/4 c. Minced celery Salt to taste Freshly-grnd black pepper to taste
- 2 Tbsp. Flour
- 1 lb Purple sweet potatoes peeled, cubed
- 2 c. Veal stock
- 1/4 c. Minced green onions
- 1 c. Shredded sweet potato
- 2 Tbsp. Minced green onions
- 1 Tbsp. Brunoise red peppers
Direcciones
- In a mixing bowl, toss the pork pcs with Emeril's Essence.
- In a large saute/fry pan, heat the extra virgin olive oil. When the oil is warm, add in the pork and brown proportionately. 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 min, for a medium-brown roux. Add in the onions, peppers, and celery to the roux and cook for about 2 to 3 min or possibly till slightly wilted. Return the pork to the skillet and cook, stirring constantly for 3 to 4 min. Add in the sweet potatoes and broth. Bring the liquid up to a boil and reduce to a simmer. Cook for 40 to 45 min. Stir in the green onions and check seasonings.
- Make nests with shredded sweet potato and fry till crispy. Season with the Essence. Spoon the stew into a shallow bowl and garnish with sweet potato nests, green onions, and peppers.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1530g | |
| Calories 1339 | |
| Calories from Fat 370 | 28% |
| Total Fat 41.58g | 52% |
| Saturated Fat 8.35g | 33% |
| Trans Fat 0.06g | |
| Cholesterol 180mg | 60% |
| Sodium 2800mg | 117% |
| Potassium 5779mg | 165% |
| Total Carbs 153.66g | 41% |
| Dietary Fiber 33.9g | 113% |
| Sugars 47.33g | 32% |
| Protein 87.14g | 139% |
