1. Brown pork in butter and oil in a large saucepan. Remove meat and set aside.
2. In the same saucepan, fry garlic, onion, cumin and cinnamon for a few minutes.
3. Gradually incorporate wine and deglaze by thoroughly scraping caramelized juices at the bottom. Add broth, tomatoes and meat. Simmer covered for 1 hour.
4. Add remaining ingredients and continue cooking for 30 minutes or until meat separates easily with a fork.
For maximum flavour, cook stews a day ahead of time. Cooling and reheating stew enhances the aroma of the spices. Cooling also allows you to remove the layer of fat that forms on the surface.
To reduce the amount of sodium in your recipes for soups, stews, simmered dishes, etc., opt for broths that contain less salt. No one will be the wiser!
Cumin is a very fragrant spice that goes great with coriander, mint and fresh lemon. Available whole or ground, cumin adds flavour to soups, stews, dressings, egg-based dishes, couscous, marinades, etc.