JIM HARRISON'S CARIBBEAN STEW
- Pour the oil into a Dutch oven set over high heat, and swirl it around. Season the pork and chicken with salt and pepper, and when the oil begins to shimmer and is about to smoke, add them to the pan. Brown the pork and chicken aggressively, about 5 to 7 minutes per side, then add the pork and chicken to a bowl. Repeat with the sausages, browning them on all sides for approximately 5 to 7 minutes, then add to the bowl with the chicken and the pork. Cook the onions and garlic in the fat remaining in the Dutch oven, stirring occasionally until they soften and begin to brown, approximately 5 to 7 minutes.
- Heat oven to 300. Add the tomato paste, vinegar, lemon juice, hot-pepper sauce, chicken stock, sugar, Worcestershire sauce, chile powder and paprika to the onions and garlic in the Dutch oven, then stir to combine, and allow to cook for 1 to 2 minutes. Add the meats to the Dutch oven, stirring and tossing them so that they are well covered with the sauce, then cover the pot, and place in the oven to cook, undisturbed, for approximately 90 minutes, or until the meats are tender and, in the case of the chicken and the ribs, pulling from the bone.
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