Today I started cooking this stew at about 10:30 this morning. I gathered up the ingredients:
I put 2 tbsp of flour and some salt and pepper in a plastic bag. Then I cut up 1 1/4 pounds of pork shoulder and shook it up in the bag to coat it:
I heated 2 tbsp of oil in a skillet and added the pork to brown on both sides:
I transferred the pork to the crockpot then added a diced sweet potato (actually, all my sweet potatoes had gone bad, so I ended up using 1/2 a leftover butternut squash), 1 cup frozen corn, 2 tbsp green onions, a minced clove of garlic, a minced habanero chile, and 1/8 tsp of allspice:
Then I poured a cup of chicken broth over it, stirred it up, and set it to cook on low for about 6 hours:
When it was done cooking, I stirred in 1 tbsp of lime juice and 2 more tbsp of green onions:
Then I just served it up:
This stew was delicious. I was afraid it might be too spicy with the habanero. The recipe called for Scotch Bonnet, and in the store they told me it was the same thing. It was spicy, but not too bad at all. We just gave the kids some milk to drink with it and they were fine. The only thing I was disappointed about was that there weren't any leftovers! I really liked the butternut squash, and I think it was probably better than the sweet potato would have been. Sweet potatoes aren't my favorite. DH liked it too! This one's definitely a keeper!