Brazilian Pork and Black-Eyed Pea Stew with Coconut Pumpkin and Cashew Farofa

Instructions

1. 1

   1. Season the pork shoulder with 1 teaspoon of salt, black pepper, cumin, and sweet paprika. Toss well to coat all the cubes.

2. 2

   2. Heat a large stew pot over medium-high heat with 1 tablespoon vegetable oil and the dendê oil. Brown the pork in 2 batches for 3 to 4 minutes per batch, until nicely colored. Remove and set aside.

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   3. In the same pot, add half of the chopped onion and sauté for 3 minutes. Add the garlic and red bell pepper and cook 2 minutes more. Stir in the tomato and red pepper flakes, and cook for 3 minutes until the tomato softens.

4. 4

   4. Return the pork to the pot. Add the chicken broth and 200 ml (about 3/4 cup plus 1 tbsp) of the coconut milk. Cook over medium-low heat, partially covered, for 25 minutes, stirring occasionally.

5. 5

   5. Add the pumpkin and cooked black-eyed peas. Pour in the remaining coconut milk and add 1/2 teaspoon salt. Cook 15 to 18 minutes more, until the pumpkin is tender and the pork is soft. Adjust salt if needed.

6. 6

   6. Meanwhile, make the farofa: heat a skillet over medium heat with the remaining tablespoon of vegetable oil. Add the rest of the onion and cook for 4 minutes until golden. Add the cassava flour and stir for 3 to 4 minutes until lightly toasted. Mix in the chopped cashews and cook 1 minute more. Remove from the heat.

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   7. Turn off the heat under the stew and add the lime juice and half of the fresh cilantro. Stir gently so some pumpkin cubes stay intact.

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   8. Serve the stew hot, topped with the cashew farofa and the remaining fresh cilantro. If you want to hold it warm briefly before serving, you can cover it and place it in a 200°F / 95°C oven for up to 10 minutes.