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Spicy food lover's shepherd's pie!!! (although the sweet potato topping cools it somewhat) This is good!!! Nummmmmmy!!! (dried pepper soaking time not included in prep time.) from the local newspaper.
- 2 dried New Mexico chiles or 2 any dried red chilies
- 2 cups boiling water
- 1 tablespoon vegetable oil
- 2 lbs stewing pork, cut into 1 inch cubes
- 2 medium onions, finely chopped
- 4 -5 garlic cloves, smashed
- 1 -2 jalapeno pepper, finely chopped
- 2 teaspoons cumin seeds
- 1 teaspoon dried oregano
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- 1⁄2 teaspoon ground allspice
- 1⁄2 teaspoon cracked black peppercorns
- 1 teaspoon grated lime zest
- 1⁄2 cup lime juice
Sweet potato topping
- 4 medium sweet potatoes, cooked and mashed
- 2 tablespoons butter
- 1 tablespoon packed brown sugar
- salt & freshly ground black pepper
- In a heat proof bowl, soak chilies in boiling water for 30 minutes.
- Drain, discarding soaking liquid and stems.
- Pat dry, chop finely and set aside.
- In a non stick fry pan, heat oil over medium high heat, add pork in batches, and brown on all sides.
- Using a slotted spoon, transfer to crock pot.
- Reduce heat to medium, add onions to fry pan and cook, stirring, until softened.
- Add garlic, jalapeno peppers, cumin seeds, oregano, cinnamon, allspice, salt, peppercorns and reserved chilies and cook, stirring for 1 minute, stir in lime juice and zest.
- Pour over pork and stir to combine.
- Sweet potato topping: In a bowl, mix together sweet potatoes, butter and brown sugar until well combined.
- Season to taste.
- Spread topping over pork mixture.
- Cover and cook on low for 8 hours or on high for 4 hours, until pork is tender and mixture is hot and bubbling.
My husband and I were split on this review. He liked it better than I did. I found the meat to be a little dry. I did cook it on the faster 4-hour setting, and wonder if I would have had better results with the longer, slower setting. Also, I did not find this recipe to be very spicy. My husband (who is in the cooking industry) reminded me that most spices COOK OFF in a slow cooker. I'm afraid that the slow setting would completely wipe out the spices. This was labor-intensive to make. Lots of cutting and chopping. I like all of the ingredients very much, but I'm not sure it was worth the effort. I may try it again, but I wasn't entirely satisfied with this attempt unfortunately.
This was really different and the sweet potato topping is what really made the dish for me! It was spicy comfort food!