Unlike many stews that need to simmer for a couple hours, this one is ready in less than an hour.

It uses pork tenderloin, which is tender and doesn’t require much cooking, but augments it with andouille sausage to boost the flavor. Also helping out in the flavor department is a combination of garlic, cumin, oregano and paprika. Pureeing these seasonings with some of the sausage creates a dynamite base that gives the stew a serious jump start and precludes the need for long cooking.

Other sausage can be used, even raw breakfast sausage. I tried it once with spicy Mexican chorizo, and it worked great.

If using uncooked sausage, be sure to add a couple minutes to the cooking time.

This stew is cooked over rice, polenta or pasta, such as wide egg noodles.

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Recipe by Michael Hastings

Send requests or recipes to Recipe Swap, c/o Michael Hastings, Food Editor, Winston-Salem Journal, 418 N. Marshall St., Winston-Salem, NC 27101; or email to mhastings@wsjournal.com. Please include name, address and a daytime telephone number. Previously published recipes are available in the Recipe Database at www.journalnow.com/swap.

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