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🍽️ Creole-style Pork and Vegetable Stew

632 kcal · 30 min · 4 servings

Ingredients

• 600 g pork (e.g. from the shoulder)
• 100 g bacon
• 2 zucchini
• 1 eggplant
• salt
• 2 red bell peppers
• 1 red chili pepper
• 2 garlic cloves
• 2 tbsp vegetable oil
• 2 tsp spice mix ground cumin, coriander, turmeric, pepper)
• 300 ml vegetable broth
• salt
• pepper (from the mill)

Instructions

1. 1. Rinse the pork under cold water and pat it dry with a kitchen towel.
2. 2. Cut the pork into small, even cubes.
3. 3. Cut the bacon into thin strips.
4. 4. Wash the zucchini and the eggplant thoroughly.
5. 5. Remove the tough ends of the zucchini and the eggplant.
6. 6. Cut the zucchini and eggplant flesh into coarse chunks.
7. 7. Sprinkle the vegetables with salt and let them sit for ten minutes to draw out moisture.
8. 8. Pat the drained vegetables dry with a cloth.
9. 9. Wash the bell peppers and the chili pepper.
10. 10. Halve the bell peppers and the chili pepper lengthwise.
11. 11. Remove the seeds and white pith from the peppers.
12. 12. Cut the bell peppers into thin strips.
13. 13. Finely chop the chili pepper.
14. 14. Peel the garlic.
15. 15. Finely chop the garlic as well.
16. 16. Heat oil in a large pot.
17. 17. Brown the pork and bacon on all sides in the hot oil.
18. 18. Add the spice mix, garlic, chili, and the remaining vegetables to the pot.
19. 19. Sauté the ingredients briefly until fragrant.
20. 20. Deglaze the mixture with the broth.
21. 21. Cover the pot and let the dish simmer gently for about 45 minutes.
22. 22. Remove the lid if the sauce is too thick and let it reduce further.
23. 23. Add more broth if the dish looks too dry.
24. 24. Season the dish to taste with salt and pepper.
25. 25. Serve the food warm.

Nutrition per serving

• kcal: 632
• Protein: 32 g · Fett/Fat: 53 g · Carbs: 8 g