Caribbean Stew with Lime Gremolata
The simple fresh parsley, garlic, and lime topping enhances the robust flavors of this stew recipe.
Ingredients
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Nonstick cooking spray
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1 pound lean boneless pork, cut into 1/2-inch cubes
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3 medium onions, cut into wedges
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1 14-ounce can reduced-sodium chicken broth
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1 14 1/2-ounce can no-salt-added diced tomatoes, undrained
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1 8-ounce can no-salt-added tomato sauce
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1/4 teaspoon cayenne pepper
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2 medium sweet potatoes, peeled, halved lengthwise, and cut into 1/2-inch-thick slices
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2 small green, yellow, and/or red sweet peppers, seeded and cut into bite-size strips
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1 cup canned black beans, rinsed and drained
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3 tablespoons lime juice
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1 recipe Lime Gremolata (below)
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Lime slices and/or wedges (optional)
Directions
1.
Coat an unheated 4-quart Dutch oven with nonstick cooking spray. Preheat over medium heat. Add pork to hot Dutch oven; cook and stir until brown. Add onions, chicken broth, undrained tomatoes, tomato sauce, and cayenne pepper. Bring to boiling; reduce heat. Cover and simmer for 30 minutes.
2.
Add sweet potatoes, sweet peppers, and black beans. Return to boiling; reduce heat. Cover and simmer about 20 minutes more or until vegetables are tender. Stir in lime juice. Top individual servings with Lime Gremolata. If desired, garnish with lime slices and/or wedges. Makes 6 (1 1/2-cup) servings.
Lime Gremolata
In a small bowl, stir together 1/2 cup snipped fresh parsley, 1 teaspoon finely shredded lime peel, and 1 clove garlic, minced.
Nutrition information
Calories 231, Total Fat 4 g, Saturated Fat 1 g, Cholesterol 47 mg, Sodium 433 mg, Carbohydrate 29 g, Fiber 7 g, Protein 22 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 0%. Exchanges: Vegetable 1.5, Starch 1.5.
Percent Daily Values are based on a 2,000 calorie diet
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