Ingredients
The Potatoes:
5 cups russet potatoes (about 4 medium/large potatoes)
1/2 tsp salt + 1/8 tsp pepper for potatoes
1/2 tsp Mrs Dash or your favorite seasoning such as Vegeta, (optional)
2 Tbsp dill, fresh or frozen (optional)
The onion/carrot mix:
1 medium onion, finely chopped
2 medium carrots, grated
1.5 Tbsp canola oil
The Meat:
1 lb pork (any kind; I used boneless pork sirloin chops)
2 large garlic cloves, pressed
1/2 tsp salt + 1/8 tsp pepper
1.5 Tbsp canola oil
The Rest:
3 Tbsp tomato sauce or 1 tbsp tomato paste
2 oz jar diced pimiento peppers, drained
2 1/2 cups water
Preparation
Instructions
Cut meat into bite size pieces (about ½" thick pieces). Season with 2 pressed garlic cloves, ½ tsp salt and ⅛ tsp pepper. Stir, cover with plastic wrap, and refrigerate 30 min.
When the meat is almost done marinating, heat a large non-stick skillet over medium/high heat; once the skillet is hot, add 1½ Tbsp canola oil, grated carrots and chopped onion and saute until golden (5-7 min).
Cut potatoes into large chunks (for small potatoes; cut in ½ or quarters, for larger potatoes cut into ⅙ th's) Sprinkle potatoes with ½ tsp salt and ⅛ tsp pepper, 2 Tbsp dill (fresh or frozen) and ½ tsp Mrs Dash.
Heat a dutch oven or a soup pot over medium/high heat. Add 1½ Tbsp canola oil. Note: preheating the pan helps to sear the meat so it doesn't lose it's juices. Saute your marinated meat until almost fully cooked, stirring frequently (5 min). Stir in 3 Tbsp tomato sauce (or 1 tbsp tomato paste) and stir to combine. Add sautéed carrots/onions, drained pimiento peppers and seasoned potatoes. Pour in 2½ cups water. Stir lightly to combine and top with a bay leaf. cover and cook over medium heat 30-35 minutes (mine took 35 min) or until potatoes are tender when pierced with a fork.
