Pork stew with mango and plantains (Stews)

 

Makes 8 servings

• ¼ cup all-purpose flour
• ½ teaspoon salt
• ½ teaspoon pepper
• 2 pounds pork stew meat, cut into ¾-inch cubes
• 3 tablespoons vegetable oil
• 1 large onion, cut into ¾-inch pieces
• 2 medium-size sweet red peppers, cored, seeded and cut into ¾-inch pieces
• 2 cloves garlic, finely chopped
• 1 can (13¾ ounces) beef broth
• 1 cup water
• ½-inch cinnamon stick
• 4 whole cloves
• Pinch of leaf oregano, crumbled
• 2 large plantains, cut into ¾-inch-thick slices
• 2 medium-size tomatoes, cut into wedges
• 1 large mango (about 1¼ pounds), pared, pitted and cut into ¾-inch cubes (about 3 cups)

1. Combine flour, ¼ teaspoon salt and ¼ teaspoon pepper in platic bag ; add pork and shake vigorously to coat.
2. Heat 1 tablespoon oil in large Dutch oven or saucepan over medium-high heat ; working in batches, sauté pork in oil 5 to 8 minutes until browned on all sides.
3. Remove pieces as they brown to platter lined with paper toweling to drain ; add 1 tablespoon oil as needed.
4. Reduce heat to moderate, add remaining oil to saucepan ; add onion, red pepper and garlic, sauté 5 to 8 minutes until golden.
5. Add pork, broth, water, cinnamon, clove, oregano and remaining ¼ teaspoon salt and pepper ; lower heat, cover and simmer 30 minutes until pork is almost tender.
6. Add plantains, cover and simmer 3 to 5 minutes until tender ; add tomatoes and mango, heat through.

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