Indian Spiced Stew

As fate would have it, I made this recipe on the night last week where the winds were blowing so bad it felt like we were all about to go up Wizard of Oz style.  Those nights are the perfect nights to walk into your house and smell a stew that’s been slow cooking all day, and just peacefully know in your mind that all you have to do is grab a couple of bowls and dig in.  As if I haven’t preached to you guys enough about Crockpots already, I must repeat myself that you need to get one if you somehow still don’t own one.  This recipe is all one step – chop ingredients and throw into slow cooker.  Set. Forget. Be amazed.

I adapted this recipe from the one found on Foodee Project here but added a few changes – the most important one being adding a pulled pork element to the mix.  God I love shredded meat.  I’m thinking about making shredded meat one of my interests on Facebook. And, I do wish I was kidding.  But I’m not.

This recipe looks scary because there are about 10,000 ingredients, but don’t get discouraged by that – gather em’ up and put em’ in.  You’ll be done in 10 minutes.

INDIAN SPICED STEW

INGREDIENTS:

2lb. pork roast

1 butternut squash, peeled and cubed

1 medium onion, diced

8 garlic cloves, diced

1-2T fresh diced ginger (depending on how gingery you like things)

2 tsp cinnamon

1 T cumin

1 tsp curry powder

1 pinch allspice

1 pinch ground cloves

1/4 tsp mace (now I don’t know what mace is and I never found out.  But it’s in the original recipe and I urge someone to go find it and report back)

1/4 tsp nutmeg

1/4 tsp ground coriander

1 T turmeric

1/4 tsp cayenne pepper

1/2 cup raisins

4 cups chicken stock

1 can coconut milk

salt and pepper to taste

DIRECTIONS:  Chop up all ingredients accordingly.  Place the pork roast into a crockpot.  Cover with the spices first.  Then add all of the other ingredients, saving the chicken broth for last.  Cook for 6-8 hours on low in your crockpot.

When you’re finished cooking, or about 30 minutes before (up to you), pull your pork roast out.  It should be falling apart already, but take two forks and gently shred the meat and add it back to your stew.  Meat is just so much better when it’s shredded.  Serve into bowls.  I actually added a little bit of coconut milk to the top of my bowl at the end for added creaminess.

And there you have it – Indian Spiced Pulled Pork Stew.  Enjoy, especially on a blustery night.  Winnie the Pooh reference.

Enjoy and peace love and paleo

Comments

  1. Hi! I’m the author of the original recipe – I’m so glad you liked it enough to make it your own! We really enjoyed it, too. 🙂

    Mace is the outer covering of nutmeg, and you can find it, ground, in the spice section of most grocery stores. If you can’t find it, nutmeg is a fine substitute.

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