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Pork & Tomato Bredie

A bredie (bree-dee) is a South African (Cape Dutch) stew. Traditionally made with mutton or lamb, I've cajunized this dish by using pork and more familiar seasonings. They typically use less liquid, having almost no gravy in this dish. I like gravy, so I've added extra stock. The method is the same though - browning meat, adding veggies and letting the whole thing slow cook until everything is tender. Can be adapted for a slow cooker. Yum!

1 lb cubed pork
1 lb cubed pickled pork (or substitute andouille)
2 tbs flour
4 cups chicken stock
1 cup diced onion
1/2 cup diced bell pepper
1 tbs minced garlic
1 can petite diced tomatoes, drained
1 can Rotel, drained
1 tsp sugar
cajun seasoning and hot sauce to taste
chili pepper paste (optional)
1 tsp ground coriander
several bay leaves
3 or 4 potatoes, peeled and cubed
1 regular bag frozen kitchen cut green beans
Cooked white rice for serving

Dust all the pork meat with the flour and brown the meat in batches over medium high heat in a cast iron dutch oven.  Remove the meat and deglaze the pot with 1/2 cup chicken stock. Cook the onion, bell pepper and garlic until wilted. Add tomatoes, sugar,  bay leaves and all seasonings. Stir well and cook for 10-15 minutes, stirring occasionally until the tomatoes begin to break down.

Preheat the oven to 300. Add the meat, potatoes and remaining stock. Stir well. Cover the pot and put in the oven to slow cook for up to 2 hours. Add the green beans and let cook for another 20 - 30 minutes. If you want a thicker gravy, you can stir in a little cornstarch slurry with the green beans.

Serve over rice.