Prep 20 mins
Cook 8 hrs
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!