I made this recently, it is good, and Ben asked for the recipe.
What You Need
2.5 pounds pork shoulder, cubed
A bunch of fresh parsley, diced
A bunch of fresh chives, diced
2 onions, diced
1/2 a thing of celery, diced
5-6 potatoes, cleaned and diced
And These Spices
Salt
Pepper
Garlic
Annatto
Sage
Fennel seed
Parsley (in addition to the fresh parsley)
What to Do
Throw that meat and the spices in a pot with some water and a lid. Cook until the meat is starting to easily fall apart. Then, add the celery, onions, chives, and (fresh) parsley. This is a great time to clean and dice up those potatoes, and throw them in. I took off the lid at this point to cook off most of the liquid, because I like thicker stew.
Once the celery is at the desired tenderness, it’s done.
A Couple of Things
I didn’t measure the parsley and chives, I just saw that I had a lot in the garden and harvested it. Overall, the raw diced celery, onions, parsley and chives had a little more volume than the meat.
I haven’t seen fresh chives in a store, so if you aren’t growing any, feel free to substitute pretty much anything from the onion family. 2 bunches of green onions would be an easy substitute.
eatbensmeat 