Ingredients

• 3/4 pound Boneless pork loin, cut, into 1-inch pieces
• Essence
• 2 tablespoons Olive oil
• 1 cup Chopped onions
• 1/2 cup Chopped bell peppers
• 1/4 cup Chopped celery
• Salt and black pepper
• 2 tablespoons Flour
• 1 pound Purple sweet potatoes,, peeled and cubed
• 2 cups Veal stock
• 1/4 cup Chopped green onions
• 1 cup Shredded sweet potato
• 2 tablespoons Chopped green onions
• 1 tablespoon Brunoise red peppers

Directions

• In a mixing bowl, toss the pork pieces with Essence.
• In a large saut_ pan, heat the olive oil.
• When the oil is hot, add the pork and brown evenly.
• Remove the pork from the pan and set aside.
• In a mixing bowl, season the onions, peppers, and celery with salt and pepper.
• Stir the flour into the oil, stirring constantly for about 4 to 5 minutes, for a medium brown roux.
• Add the onions, peppers, and celery to the roux and cook for about 2 to 3 minutes or until slightly wilted.
• Return the pork to the skillet and cook, stirring constantly for 3 to 4 minutes.
• Add the sweet potatoes and broth.
• Bring the liquid up to a boil and reduce to a simmer.
• Cook for 40-45 minutes.
• Stir in the green onions and check seasonings.
• Make nests with shredded sweet potato and fry until crispy.
• Season with Essence.
• Spoon the stew into a shallow bowl and garnish sweet potato nests, green onions, and peppers.
• Posted to MC-Recipe Digest V1 #328 Recipe by: ESSENCE OF EMERIL SHOW#EE2434 From: Meg Antczak
• net> Date: Wed, 4 Dec 1996 07:57:46 -0500