Pork Stew with Cassava and Pumpkin

Ingredients

• Pork200 g
• Garlic1 clove (3 g)
• Pumpkin1 cup (160 g)
• Cassava1/3 medium (99 g)
• Water1/4 glass (63 ml)
• Parsley1 tablespoon (4 g)
• Oil1/2 tablespoon (5 ml)

Instructions

1. 1

   Step 1

   For this recipe you need cassava previouslycooked and cut into pieces or you can dice the cassava and boil for 20-30 minutes.

2. 2

   Step 2

   Add salt and pepper to taste and cut the pork into medium pieces. In the meantime, heat half the oil in a pot over high heat.

3. 3

   Step 3

   Once heated, add the pork and brown all its sides for about 5 minutes. Remove and set aside.

4. 4

   Step 4

   At the same time, chop the garlic. Peel and cut the pumpkin into not so big pieces.

5. 5

   Step 5

   Add the garlic and stir-fry with the pork for 1 minute.

6. 6

   Step 6

   Add the pumpkin and parsley. Cover with water or broth, add salt and pepper to taste and let boil.

7. 7

   Step 7

   Once boiling, lowe the heat to medium-low and cook for 15 minutes or until the pumpkin is softened. Add more water if required.

8. 8

   Step 8

   Five minutes before taking out the stew, add the cassava previously boiled to heat up and combine the flavors.

9. 9

   Step 9

   Remove and serve hot.

10. 10

    Step 10

    Optional: If you have more time, you can cook the stew over low heat for more time for better taste.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Pork Stew with Cassava and Pumpkin can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.