Jerk Pork Stew

• Marinade
• 10 scallions, white and pale green parts, roughly chopped
• 1/4 cup soy sauce (low-sodium)
• 1 tablespoon ground cinnamon
• 1 tablespoon ground allspice
• 1 teaspoon freshly grated nutmeg
• 1/4 cup fresh thyme leaves
• 1 teaspoon freshly ground black pepper
• 1 tablespoon minced ginger
• 2 tablespoons minced garlic (about 6 to 8 cloves)
• 4 habanero peppers, stemmed
• 1/4 cup brown sugar
• Zest and juice of 2 limes
• Zest and juice of 1 orange
• Pork Stew
• 3 pounds country-style pork ribs, cut into 1 1/2-inch cubes, with fat pockets trimmed
• 2 Russet potatoes, cut into 1-inch cubes
• 2 carrots, diced
• 1 cup peas
• 1 13.5-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 puree. Mix the marinade thoroughly with the meat (use a spatula!) and refrigerate for a day.
2. Heat oven to 325u0b0 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!

marinade, scallions, soy sauce, ground cinnamon, ground allspice, nutmeg, thyme, freshly ground black pepper, ginger, garlic, peppers, brown sugar, limes, orange, countrystyle pork, potatoes, carrots, peas, coconut milk, cilantro

Taken from food52.com/recipes/38476-jerk-pork-stew (may not work)