CARIBBEAN STEW

Steps:

• 1. Cut the pork into 1 inch squares. In a large pot, braise pork in the olive oil, along with chopped red onion. Brown pork. Dice tomatoes, squash, and mangos, add to pork. Add pineapple chunks, mushrooms, garlic, and mandarin oranges. For a thicker stew, drain, but keep, the juice from the pineapple chunks and mandarin oranges. Add bell pepper last so they will remain crisp.
• 2. Using plastic sterile gloves (the kind you can get at your drugstore) slice open the anaheim pepper(s), remove seeds, and mince into very tiny pieces. I like this recipe with only 1 or 2 peppers, but you may like it hotter. IMPORTANT: while wearing the gloves, do not touch your mouth, nose, or eyes.
• 3. Add brown sugar, slowly to taste until right amount of sweetness desired is achieved.
• 4. Add coconut milk and simmer for 20 minutes.
• 5. Add sage, fresh chopped basil, and salt and pepper to taste. Trying after each addition to ensure no over or under spicing occurs.
• 6. You can add 1 teasp nutmeg for a different taste. You can make this into a stir fry, I haven't tried it yet. I will put this together and have you a recipe for the stir fry within a few days. You can also use chicken with/instead of pork, or go meatless. You can also use 1-2 pounds of precooked, deveined shrimp, but add them last so the don't shrink.
• 7. Serve with rice. I like brown rice, but white, or wild rice does very well, too.
• 8. Enjoy!