SOUS (soh-oos) is a very basic (but yummy) stew that I grew up eating. The best part about it is the simple ingredients and preparation: potatoes, tomatoes, green peppers and… meat. Just about any kind of meat will do here, but I prefer either chicken or pork. My grandmother has even made this stew with whole chicken legs before, skin and all, and it was finger-licking good.
You will need:
1.5 lbs chicken or pork (preferably tenderloin but any cut works here), cubed into bite-sized pieces
1 can diced tomatoes
2 large baking potatoes, cut into 8-10 large chunks
2 medium green peppers, chopped
4 bay leaves (these lend MAJOR flavor to this stew)
1 teaspoon turmeric powder (okay, this was not part of the original recipe, but turmeric has enormous health benefits, mild flavor and a lovely yellow color – I tend to add it to most of my soups and stews.)
2 crushed garlic cloves
salt and pepper to taste
Chopped dill for garnish (preferable, but not necessary).
Crusty BREAD for dipping into the yummy fragrant juice left in your plate (trust me, you WILL be doing this).
Now, to prepare the sous:
Brown the meat pieces in a stainless steel pot with some olive oil or butter for a few minutes.
Add all of the remaining veggies and seasonings into the pot
Fill the emtpy tomato can with water and add TWO cans of water to the pot (the contents of the pot should be just barely covered with the liquid).
Bring the pot to a boil, then turn to simmer. Cover and let simmer for about 1-1.5 hours. Toward the end of cooking time, break up the potato chunks a little bit with a spatula. Serve hot. Dig in.
Yes, it’s that easy!!