Sweet Potato?Yam stews

Here's my recipe for my pork stew approximately, I tend to fling herbs in and not exactly follow a recipe.  I cook for 16-18 people on Tuesday so when my turn comes up (once a month) for the main meat dish it's usually a two-day production in my tiny one-person kitchen.  Sometimes I cook more and freeze a couple of little dishes for my future one-person dinners.


The pork stew was a variation on the chicken stew I make.  I liked the chicken better.  I think the pork kind of overwhelmed some of the other flavors in the stew.  I like lots of onion and garlic.  Do the sweet potato last it can get mushy unless you want it to be gravy-like.


Sweet Potato Pork Stew

2 teaspoon ground coriander

2 teaspoon ground turmeric

1/2 teaspoon salt

3/4 teaspoon black pepper

1/2 teaspoon ground red pepper

2-3 bay leaves depending on size   

1 1/2 teaspoons olive oil

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6 pounds boneless pork spare ribs simmered/cooked it the day before to cut the fat

3 cups chopped onion (I use red onions)

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1 1/2 teaspoons powdered ginger   

6 garlic cloves, minced

5 cups of reconstituted salt-free powdered chicken broth

4 cups (1/2-inch) cubed peeled sweet potato/yams the orange ones        

1 1/2 tsp Garam Marsala (an Indian mixed herb I like a lot)   

Sweet Potato Chicken Stew

4 teaspoons curry powder   

2 teaspoon ground coriander

2 teaspoon ground turmeric

1/2 teaspoon salt

3/4 teaspoon black pepper

1/2 teaspoon ground red pepper

2-3 bay leaves depending on size   

1 1/2 teaspoons olive oil

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7 pounds chicken - I cleaned all the frozen chicken out of my freezer, some boneless some not, and cooked it the day before and removed any bones. 

3 cups chopped onion (I use red onions)

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1 1/2 teaspoons powdered ginger   

6 garlic cloves, minced

5 cups of reconstituted salt-free powdered chicken broth

4 cups (1/2-inch) cubed peeled sweet potato

2 cups canned hominy rinsed and drained  (you can use rice or pasta as a side dish instead of adding hominy, not everyone likes it I found !!? 

1 1/2 tsp Garam Marsala (an Indian herb I like a lot)

Basically I do the meat first, the day before. Then I sauté the onions and garlic, add the meat, add all the herbs, cook about five minutes then add the chicken broth and everything else.  Don't overcook.  Simmer over low heat.

I doubled a recipe I had, at least the meat and potatoes.  I did not double most of the herbs except for onions and garlic (did I mention I love those?).