Cooking Light ~ National Peanut Butter Month

This month we are celebrating National Peanut Butter Month...
All the members of the Virtual Supper Club are posting recipes from Cooking Light ~ recipes that feature Peanut Butter.

I found this recipe for a pork stew. The addition of Almond butter at the end, adds a creamy nutty taste. I wasn't sure . . . but believe me, This is a Winner!

Pork Stew with Chick Peas and Sweet Potatoes
1 tsp olive oil
2 cups chopped onion
2 Tbs fresh ginger
1/2 tsp ground red pepper
1/4 tsp ground cumin
1/4 tsp ground allspice
1/4 tsp ground nutmeg
1/4 tsp ground cinnamon
1/8 tsp salt
4 cloves garlic, minced
1/2 cup water
2 cups cubed sweet potatoes
1 cup chicken broth
1 can whole peeled tomatoes, drained and chopped
1 can chickpeas, rinsed and drained
1 cup pork carnitas (boston butt roast cooked)
1/4 cup golden raisins
1 Tbs almond butter

Heat olive oil in a large Dutch oven lightly coated with cooking spray over medium-high heat. Add onion and next 8 ingredients (through garlic); sauté 5 minutes or until onion is tender. Stir in 1/2 cup water, scraping pan to loosen browned bits. Add potato; sauté for 5 minutes. Stir in broth, tomatoes, and chickpeas; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until potato is tender, stirring occasionally.

Stir in Pork Carnitas and raisins; simmer, uncovered, 10 minutes or until mixture thickens slightly. Remove from heat; stir in almond butter.
( in truth . . . I used leftover pork chops and added more than one Tbs of almond butter )
Serve with rice.

This makes a hearty and flavorful stew. Bill pronounced it a winner ~ we'll be having this again!

 
Now . . . let's see what everyone else has brought for our Nutty Celebration.
Jerry has made a Pork Sate with Peanut Sauce
Val is making Curried Peanut Squash Soup
Giz is bringing a dessert of PB&J muffins... well, kind of a dessert!
 Susan @ The Spice Garden is our newest member of the Virtual Supper Club. She is bringing Peanut Crusted Chicken.

Y'all enjoy ~
Sandi