Ingredients: 

• 1 kg pork shoulder, cut into chunks
• 1 large onion, sliced
• 3 garlic cloves, minced
• 2 tomatoes, diced (or 400 g canned)
• 2 tbsp (OseOji Okpoo) spice blend
• 1 cup chicken broth
• 1 tbsp olive oil
• Optional: A light sprinkle of smoky mix

Instructions:

1. Brown the Pork: In a heavy pot, heat olive oil over medium-high heat and brown pork chunks on all sides.
2. Add Aromatics: Stir in onion and garlic; cook until softened.
3. Combine: Add tomatoes and the spice blend, then pour in chicken broth.
4. Simmer: Cover and cook on low heat for 2–2.5 hours until the pork is tender.
5. Finish: Optionally stir in smoky mix. Serve with mashed potatoes or steamed vegetables.