Haitian Legume (Pork and vegetable stew)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 313.0
- Total Fat: 7.2 g
- Cholesterol: 89.4 mg
- Sodium: 909.1 mg
- Total Carbs: 26.2 g
- Dietary Fiber: 10.1 g
- Protein: 38.8 g
View full nutritional breakdown of Haitian Legume (Pork and vegetable stew) calories by ingredient
Introduction
This is a delicious combination of pork and vegetables. Simple to make and good for you!!! It doesn't look pretty(have to be honest) but the flavor combination and smell is amazing!!!! Enjoy This is a delicious combination of pork and vegetables. Simple to make and good for you!!! It doesn't look pretty(have to be honest) but the flavor combination and smell is amazing!!!! EnjoyNumber of Servings: 6
Ingredients
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Ingredients:
Eggplant, fresh, 2 eggplants, peeled and cut into cubes
Chayote squash, 3 cups- peeled and cut into cubes
1 Red Onion, rough chop
15 baby carrots, raw
Tomato Paste, 1/3 cup
Chicken Broth, 2 cups
2 Bell peppers, rough chop
2 Chicken boullion cubes
Sriracha Hot Sauce (Rooster sauce), 2 tsps
Garlic, 2 clove2
Spinach, frozen, 4 cups
Pork tenderloin, 2 pieces
Olive Oil, 2 tsps
Tips
*NOTE- Recipe can be adjusted to your perference*
Legume has some sweet notes to it. I like mine a little ( Key word a little) sweeter so I squeeze a small amount of sweet baby rays barbeque sauce while its simmering. Some people will to add a spoon full of white sugar or brown sugar. Again its up to you.
Directions
*NOTE- Recipe can be adjusted to your perference*
Warm up the oil in a good size stock pot/dutch oven. (You'll need the space for all the ingredients.) Then take the pork, cut into chucks, and cook it in the oil until its brown. Once pork is cooked, set it aside for later. Take your peeled and diced up eggplant and chayotte squash and put it in the same pan you cooked the pork. Place 2 cups of chicken stock with it and cook this on medium heat until soft. Once the eggplant and chayote squash are cooked down, place them in a food processor or blender and blend them until their broken down ( its takes about 3-4 presses in my ninja) then place the ingredients back in the pot. Now its time to take all the remainder of the ingredients and place all of them into the pot. Take the cooked pork and add it at this time. Mix the ingredients as well as you can and bring it to a boil. Once it has come to a boil, reduce the heat to low and allow to simmer for about 30 minutes. Check it about half way through and mix it again. Once its all done cooking add salt and pepper to taste and voila. . . . .you have Haitian Legume!!! Serve with rice or eat it alone!!!!
Serving Size: about 1 cup
Number of Servings: 6
Recipe submitted by SparkPeople user AWOMEN10.
Warm up the oil in a good size stock pot/dutch oven. (You'll need the space for all the ingredients.) Then take the pork, cut into chucks, and cook it in the oil until its brown. Once pork is cooked, set it aside for later. Take your peeled and diced up eggplant and chayotte squash and put it in the same pan you cooked the pork. Place 2 cups of chicken stock with it and cook this on medium heat until soft. Once the eggplant and chayote squash are cooked down, place them in a food processor or blender and blend them until their broken down ( its takes about 3-4 presses in my ninja) then place the ingredients back in the pot. Now its time to take all the remainder of the ingredients and place all of them into the pot. Take the cooked pork and add it at this time. Mix the ingredients as well as you can and bring it to a boil. Once it has come to a boil, reduce the heat to low and allow to simmer for about 30 minutes. Check it about half way through and mix it again. Once its all done cooking add salt and pepper to taste and voila. . . . .you have Haitian Legume!!! Serve with rice or eat it alone!!!!
Serving Size: about 1 cup
Number of Servings: 6
Recipe submitted by SparkPeople user AWOMEN10.