Maridel Willer

The weather has been quite brisk here in sunny Florida, so I am looking for some new ideas for hearty soups and stews. Here is my latest find: a sweet and spicy dish that we sampled during an historical re-enactment at Castillo San Marcos in St. Augustine.

Spanish Pork and Sweet Potato Stew (circa 1700’s)

1 1/2 lbs. thick cut pork chops, cubed
4 medium sweet potatoes, peeled and cubed
1 cup of orange juice
2 cans of Rotelle Mexican Style Tomatoes (with chilis, lime and cilantro)
Garlic powder, salt and pepper to taste

Put all ingredients into a crockpot and cook 6-8 hours on low, or 4 hours on high.
Serve with cuban bread and salad.

(Note: the authentic recipe would be cooked outside in a large cast iron pot over a fire, and would have fresh veggies instead of the can of Rotelle tomatoes!)