Caribbean Pork Curry (Porc Colombo) Recipe

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Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

2-3 Scotch bonnet chiles, pierced all over with a fork

1 large onion, coarsely chopped (1 1/2 cups)

3 large cloves garlic, minced

1 large green bell pepper, seeded and chopped (1 1/2 cups)

2 teaspoons canola oil, divided

1/2 teaspoon ground allspice

1 tablespoon chopped fresh thyme or 1 teaspoon dried

2 cups reduced-sodium chicken broth

12 ounces pork tenderloin, trimmed and cut into 3/4-inch chunks

Salt & freshly ground pepper to taste

1 bay leaf

1/4 teaspoon ground cinnamon

1 1/2 pounds sweet potatoes, peeled and cut into 3/4-inch chunks (5 cups)

2 tablespoons curry powder

1/2 cup chopped tomatoes, fresh or canned

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