Pork and Okra Stew

Ingredients:

- 2 lbs. of pork chucks (1.5" x 1.5" pieces)
- 1 ea. 8oz can tomato sauce
- 2 cups of wine
- 1 lb. of Okra (washed and trimmed, then slice into 1" pieces)
- 1 cup of diced onions
- 3 tbsp of Sofrito
- 3 ea. new potatoes, diced
- 3/4 cup of Vegetable Oil
- 5 ea. cloves of garlic
- 1 ea. Habanero pepper, chopped fine
- 4 cups of Chicken Stock or water
- 2 cups of baby carrots
- 1.5 tsp of dried Oregano
- 1 ea. tomato, diced
- Kosher salt and black Pepper to taste

DIRECTIONS:
Season the pork with the salt, Habanero and garlic. Allow to stand about
30 minutes. Heat the oil in a large saucepan until it is very hot,
and fry the seasoned pork until it is golden, about 7 to 10 minutes.
Then add the onions and cook over medium heat until the pork is
browned and the onions are cooked and golden, about another 10
minutes.

Add the tomatoes, the oregano and the chicken stock. Cook for a further 5 minutes,
then add the okra. Stir, season to taste, reduce the heat and allow
to simmer slowly.

When the pork has been simmering for about 20 to 35 minutes, add the
potatoes. (Be careful not to get splattered)
Continue simmering the mixture over a low heat until the liquid has reduced somewhat and the pork is soft and tender, about 45 to 60 minutes. Add the baby carrots 10 minutes before serving.
Stir regularly to prevent the stew from sticking to the pan. Serve hot.