Caribbean Pork Stew                       



Ingredients:
1 1/2 pound boneless pork shoulder, cut into 1 inch cubes
1 tablespoon shortening
1 1/2 cup water
1 cup orange juice
1 tablespoon vinegar
1 clove garlic, minced
1 bay leaf
1 1/2 teaspoons salt
2 medium size onions cut in wedges
2 medium size red potatoes, cut into 1 inch cubes
2 medium size sweet potatoes, cut into 1 inch cubes
2 medium size carrots, cut into 3/4 inch chunks
1 can (7 ounces) whole kernel corn
2 tablespoons flour

Method:
Brown pork cubes on all sides in hot shortening in Dutch oven over moderate heat, stirring as needed. Pour off drippings. Add 1 cup water, orange juice, vinegar, garlic, bay leaf and 1/2 teaspoon salt. Cover tightly and cook over low heat about 45 minutes or until meat is almost tender. Add vegetables and remaining 1 teaspoon salt. Cover and cook about 30 minutes or until meat and vegetables are tender. Combine remaining 1/2 cut water and flour; stir until free of lumps. Add to stew and cook until broth is thickened.