Coconut Pork Stew with Garam Masala

cooking.nytimes.com

Homestead Recipes

I have been cooking over 50 years. I cook from scratch every day, so I am always looking for new recipes to try.

subheading: FOR THE STEW:

2 ½ pounds boneless pork butt (fat trimmed), or pork stew meat, cut into 1 ½-inch pieces

2 teaspoons ground cumin

1 ½ teaspoons kosher salt, more to taste

1 ½ teaspoons garam masala

½ teaspoon cayenne

½ cup dried yellow split peas

2 ½ tablespoons coconut oil

1 large yellow onion, finely chopped

1 cinnamon stick

6 cloves garlic, minced

1 serrano or jalapeño pepper, minced

1 26- to 28-ounce can or package diced tomatoes

1 cup coconut milk, solids and liquid whisked together

Chopped cilantro, for garnish

subheading: FOR THE GARLIC-COCONUT OIL, FOR SERVING:

⅓ cup coconut oil

1 teaspoon mustard seeds

6 cloves garlic, thinly sliced

3 hot red or green chiles, halved lengthwise, seeds scraped out with a spoon

Directions at cooking.nytimes.com

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