Caribbean Curry

It was mojito night at the Bohling residence, and I was out to find a perfect meal to accompany our yummy mint flavored concoction.

Here is the link to a recipe I found on foodtv.com for Porc Colombo, or Caribbean Pork Curry:

http://www.foodnetwork.com/food/lf_hl_eatingwell/recipe/0,,FOOD_30878_101024,00.html


I was super excited that this was a chicken stock base, and not a coconut milk base. Though, if you are in the mood for coconut milk and can afford the calories, go for it and make the substitution!

The only switch I made to the recipe was we sliced a Jalepeno and a Serano chile instead of a Scotch Bonnet. Make sure to take these out before serving... or you can leave them in and give them to a lucky person at the table. Then watch them start to sweat...

The flavors of the chile were balanced by the sweetness of the potato. And the pork became very tender. All the while, we sipped on our beverages that inspired us to look up this amazing dish.

We served it with rice, but it was a bit too starchy for me. I would have rather had it as is. This would make an amazing vegetarian dish sans the pork...