Caribbean Pork and Curry with Sweet Potato Recipe

pork curry with rice
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Caribbean Pork and Curry with Sweet Potato Recipe

This recipe gets it zing from the Habanero chile but is smoothed out with the addition of some sweet potatoes and curry. A real unique dish.
Course Main Course
Cuisine Hispanic
Keyword Caribbean pork and curry
Prep Time 29 minutes
Cook Time 25 minutes
Total Time 54 minutes
Servings 4 people

Ingredients

  • 1 .5 pounds pork tenderloin chopped 1/2-inch squares
  • 3 teaspoon curry powder
  • 1 teaspoon salt
  • 1 tablespoon oil
  • 1 onion chopped
  • 3 cloves garlic minced
  • 1 Habanero chile pepper or 2 serrano chiles seeded and minced
  • 3 small sweet potatoes peeled and cut into 3/4-inch cubes
  • 1 can chicken broth 14 1/2 oz.
  • 1 can diced tomatoes with juice 14 1/2 oz.
  • Freshly ground black pepper to taste

Instructions

  • In a medium bowl, toss the chopped pork tenderloin with 1 teaspoon curry powder and 1 teaspoon salt.
  • In a large skillet, heat 1 tablespoon oil over high heat. Add pork and cook until browned on each side. Do not over-crowd the pan.  Remove to a plate to reserve.
  • Reduce heat to medium and add the onion, garlic and pepper(s); cook, stirring until softened, 2 to 3 minutes. Stir in the remaining 2 teaspoons curry powder and cook for 1 minute more.
  • Add sweet potatoes, chicken broth and tomatoes with their juices and bring to a simmer. Cover and cook until sweet potatoes are tender and sauce has thickened, about 20 minutes.
  • Add reserved pork and cook until heated through, about 2-3 minutes. Adjust the seasoning with salt and pepper.

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