Chef Darnell Harness (Simply Dine Catering, Henderson, Nevada)
Serves 10
This pork dish is seasoned with Moroccan and South American spices, which are both popular in the Southwest. It is a perfect way to highlight Nevada’s Southwestern cuisine fused with the original techniques of the Northwestern cowboys.
3 pounds pork shoulder, cut into cubes
1 teaspoon sea salt
1 teaspoon coarsely ground black pepper
3 tablespoons ground cumin
2 cups all-purpose flour
2 tablespoons canola oil
1 large Vidalia or any sweet onion, diced small
4 tablespoons garlic cloves
4 cups low-fat and reduced-sodium chicken broth
¼ teaspoon ground cumin
¼ teaspoon cinnamon
¼ teaspoon ground ginger
¼ teaspoon jalapeño powder (or cayenne pepper)
¼ teaspoon ground coriander seeds
⅛ teaspoon ground cardamom
½ teaspoon turmeric
2 pounds sweet potatoes, peeled and diced small
½ cup dark raisins
½ cup golden raisins
¼ cup cream sherry
Cube the pork shoulder, and season with salt, pepper, and cumin. Place the cubed pork shoulder in a large bowl with flour, toss, and shake off any excess flour. In a hot Dutch oven, with the oil, place the cubed pork in batches, and brown on both sides. Once all the pork has been browned, place the onions in the oven, and cook for 5 minutes until slightly browned.
Add garlic, and cook for only 1 minute longer; then add broth to the Dutch oven and bring to a boil. Reduce the heat to a simmer, and add the spices; whisk until mixed well. Add the browned pork, and cook for 1 hour or until the meat is very tender. Stir occasionally, and add the sweet potatoes and both raisins; cook for 20 more minutes. Add the cream of sherry, and cook for 5 more minutes.