Tribal Stew

  • 3 pounds of Pork (cut in 1" cubes) 
  • 5 tablespoons Jerk Mix 
  • 4 tablespoons canola oil 
  • 2 White Onions, finely chopped 
  • 2 cans (26 ounces) whole peeled tomatoes, drained & quartered 
  • 3 Tbs. fresh chopped cilantro 
  • 2 medium zucchini (chopped) 
  • 2 carrots (chopped) 
  • 3 Anistars (important ingredient) 
  • 2 bay leaf 
  • 1 piece fresh ginger (3 inches), grated 
  • 6 cloves garlic, minced 
  • 2 hot chilies seeds and ribs removed, finely chopped 
  • 2 teaspoons chili powder 
  • 1 1/2 teaspoon course sea salt 
  • 1 teaspoon ground cumin 
  • 1 teaspoon coriander seeds 
  • 4 cups homemade or store-bought low-sodium canned chicken stock 
  • 1 cup brewed coffee 
  • 2 tablespoon Worcestershire sauce 
  • 1/2 cup honey 

Combine jerk mix and canola oil in a large bowl. Add pork cubes and toss to coat. Cover and refrigerate 8 hours. 

Heat olive oil in a large skillet over high heat. Working in batches, add pork and onions and cook, stirring occasionally, until browned. 

As batches become browned move them into a really large crock pot.

Add tomatoes, bay leaf, ginger, and garlic; bring to simmer. Stir in chilies, salt, chili powder, cumin, coriander, chicken stock, coffee, and Worcestershire sauce. Also add cilantro, anistars, zucchini, carrots, and honey. Cover, reduce heat, and let the crock pot work for for several hours.

Remove bay leaf, and the Anistars, and serve. 

Serves a Tribe

*Note from Myrl: The Anistars are a very important ingredient in this recipe. Do not use too many. 3 - 4 of them is just fine. You can find them in Indian grocery stores. Here in the Sacramento area, I get them from The India Bazaar. They are located in Folsom, and Rancho Cordova.