Shelly's Recipe

CARRIBEAN PORK STEW

Category: Stews

1 1/2 lbs boneless pork shoulder cut into chunks
1 tbsp shortening
1 1/2 cups water
1 cups orange juice
1 tbsp vinegar
1 clove garlic, minced
1 bay leaf
1 1/2 tsp Salt and pepper, to taste
2 medium-size onions, wedged
2 red potatoes, cubed
2 sweet potatoes, cubed
2 carrots, chunked
1 (7 oz) can whole kernel corn
2 tbsp flour

Brown pork on all sides in hot shortening in Dutch oven over moderate heat, stirring as needed. Pour off drippings. Add 1 cup water and next 5 ingredients. Cover tightly and cook over low heat about 45 minutes or until meat is almost tender. Add vegetables and remaining 1 tsp salt. Cover and cook about 30 minutes or until meat and vegetables are tender. Combine remaining 1/2 cup water and flour; stir until free of lumps. Add to stew and cook until broth is thickened. Serves 6