Author Notes: One-pot meals and I are besties these days. Keeping an eye on an increasingly active infant means I just do not have the time to prepare elaborate meals any more; pretty much everything I make these days is a one- pot meal that requires very little effort! 

Jerk Pork Stew

Serves: 6 to 8

Marinade

• 10scallions, white and pale green parts, roughly chopped
• 1/4cup soy sauce (low-sodium)
• 1tablespoon ground cinnamon
• 1tablespoon ground allspice
• 1teaspoon freshly grated nutmeg
• 1/4cup fresh thyme leaves
• 1teaspoon freshly ground black pepper
• 1tablespoon minced ginger
• 2tablespoons minced garlic (about 6 to 8 cloves)
• 4habanero peppers, stemmed
• 1/4cup brown sugar
• Zest and juice of 2 limes
• Zest and juice of 1 orange

Pork Stew

• 3pounds country-style pork ribs, cut into 1 1/2-inch cubes, with fat pockets trimmed
• 2Russet potatoes, cut into 1-inch cubes
• 2carrots, diced
• 1cup peas
• 113.5-ounce can of coconut milk
• Chopped cilantro, for garnish

1. Put all the ingredients for the marinade in a food processor and blend to a smooth purée. Mix the marinade thoroughly with the meat (use a spatula!) and refrigerate for a day.
2. Heat oven to 325° F. Transfer the meat and all the marinade to a Dutch oven bring it up to a boil over medium heat.
3. Once it has come to a boil, transfer the Dutch oven, uncovered, to the oven and let the meat braise for 1 1/2 hours until the meat is tender, making sure you stir it halfway through. If a lot of fat floats to the surface, go ahead and ladle some of it off and dispose.
4. Add the potatoes and carrots and cook, covered, until the vegetables are almost tender, about 30 to 40 minutes.
5. Add the peas and coconut milk and cook for another 30 minutes or so, until the meat is absolutely falling apart. Check for seasoning.
6. Garnish with chopped cilantro. Enjoy with steamed rice!

https://food52.com/recipes/38476-jerk-pork-stew