A bowl of warm stew is soulfully satisfying on a cold day. This pork and veggie stew will keep you warm and full this fall season (and winter too).

Prep time – 15 min          Cook time – 30 to 35 min         Serves – 3 to 4

Ingredients

• 1 lb ground pork
• 1/2 tbsp ghee
• 1 small onion, chopped
• 3 cloves garlic, minced
• 1/2 tsp ginger, minced
• 2 small red potatoes, cut into cubes
• 6 radishes, cut into half
• 1 jalapeno, sliced
• 1/2 tsp Red chili pepper flakes
• 1 small tomato, chopped
• 1/4 tsp Paprika
• 1/4 tsp Black pepper
• 1/2  tsp Dried basil (you can also use fresh basil to garnish)
• 1 tbsp knorr Chicken Bouillon
• 2 & 1/2 cup Water

Here, I’m using a pressure cooker, but you can also use a saucepan. For the broth, mix the Knorr chicken bouillon in the water before you start cooking so that everything is ready to go. You can use homemade or store-bought stock instead of chicken bouillon and water mix.

Process

1. Heat the pressure cooker and add ghee or vegetable oil. Then, add red chili flakes, onion, and sprinkle some salt.
2. When the onion turns tender, add the ground pork. Cook it until the pink color goes away and water dries up.
3. Add ginger and garlic. Add spices (paprika, basil, black pepper)
4. Add veggies (potato, jalapenos, radish, tomato). Mix them well and cook for about 3 min.
5. Add Knorr chicken broth. Let is shimmer.
6. Put the pressure cooker lid on and let it cook for 10 min.
7. Then, turn the stove off and let the stew hang in the pressure cooker for 5 min. Do not open the lid yet. This will ensure the slow release of pressure and preserves the flavor of the food.

Serve the stew with rice, bread or by itself. Happy Fall, ya’ll!