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Spiced Pork and Sweet Potato Stew

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Ingredients
  

  • 1 tsp cardamom
  • 1/2 tsp cumin
  • 1/2 tsp cinnamon
  • 1/2 tsp turmeric
  • 1/4 tsp salt and black pepper
  • 1 lbs. Ontario pork loin boneless rib chops or pork shoulder, chopped into 1” cubes
  • 1 Tbsp canola oil
  • 1 medium onion, sliced
  • 2 tsp EACH garlic and ginger, chopped
  • 1/2 tsp cardamom
  • 2-1/2 cups sweet potato, peeled and chopped into 1” cubes
  • 1/2 cup Medjool dates, pitted and chopped
  • 1/4 cup olives, sliced
  • 3 to matoes, chopped
  • 1 tsp lemon zest
  • juice of ½ lemon
  • 1 400 mL can coconut milk
  • 1/2 cup water
  • 2 tsp cornstarch
  • 1/2 cup mint leaves, optional

Instructions
 

  • In a small bowl mix cardamom, cumin, cinnamon and turmeric.
  • Place pork into a resealable freezer bag. Sprinkle spice mix over top, toss to coat. Refrigerate 2 hours or overnight.
  • Heat oil a dutch oven on medium-high. Add pork cubes and cook, stirring, 6-8 minutes. Remove.
  • Add onion (and a bit more oil if needed) and sauté for
  • minutes. Lower heat a bit, add garlic, ginger and
  • cardamom and sauté 2 more minutes.
  • Add pork, sweet potato, dates, olives, tomatoes, lemon zest and juice, coconut milk. Separately mix water and cornstarch, then add.
  • Bring up to simmer, reduce heat and continue to simmer, stirring occasionally for 30 minutes.
  • Serve topped torn mint leaves.