I found a dish called "Spicy Pork and Vegetable Hodgepotch" in Southerwestern Cooking by Jo Richardson. I've made it before, and thought it would be suitable for morphing into a Paleo-Friendly dish.
2 lbs bone-in pork chops, cut into bite-size pieces
2 tbsp bacon fat
2 tbsp chopped garlic
1 onion, chopped
3 celery stalks, chopped
3 carrots, chopped
3 bay leaves
1 tsp cinnamon
1 tsp allspice
2 dried red hot chilies
1 28 oz can whole peeled tomatoes
2 all-natural pork kielbasa sausages2 sweet potatoes, peeled and chunked
4 cups water
salt and pepper
The recipe calls for stock, so I cut the pork chops off the bone, put the bones into a small saucepan with 4 cups of water, and brought the water to a boil. I added a handful of carrots, onions and celery to the stock and brought it to a boil. A tablespoon of salt (give or take) and I had some stock.
I shook the pork bites in a brown bag with salt and pepper, and browned them in the bacon fat. I used the same pan I usually cook spaghetti sauce in, an 8 qt pot. Once the pork was cooked, I added the garlic, onion, celery, carrots, bay leaves, cinnamon, allspice, chilies, tomatoes (with juice) and the strained stock and simmered it, covered, for an hour.
I sliced the kielbasa into bite-size slices, and added it with the sweet potatoes to the pot. I covered it an simmered it for another 30 minutes.
It is completely paleo-friendly and delicious.
For those of us not following the paleo regime, I served it over forbidden black rice with a side of corn. Everyone went back for seconds.