LATIN AMERICAN PORK STEW

Latin American Pork Stew image

Provided by Colette Bowling

Time 2h

Number Of Ingredients 14

2 tsp olive oil
2 lb boneless pork loin, cut into 1-inch pieces
1 large onion, chopped
4 clove garlic, minced
1 can(s) diced tomatoes(14 1/2 oz) with juice
1 c cilantro, fresh, chopped
1 tsp cumin, ground
3/4 tsp salt
1/2 tsp coriander, ground
1/4 tsp cayenne pepper, ground
1 medium jalapeño, minced
2 c water
3 medium sweet potatoes, peeled and cut into 1/-inch chunks
2 can(s) black beans, rinsed and drained(15-19 oz)

Steps:

1. Preheat oven to 350 F. In a non-stick 5 qt. Dutch oven, heat olive oil over medium-high heat. Add pork in batches and brown. Transfer pork to a bowl. I did not have a Dutch oven so I just made a stovetop stew.
2. Reduce heat to medium. In the drippings cook onion until soft, about 10 minutes, stirring frequently. Add garlic and continue cooking another minute. Add tomatoes with their juice, half of the cilantro, cumin, salt, coriander, ground cayenne and water. Heat to a simmer and stir in the pork. Cover and bake in the oven for 30 minutes or on the stovetop.
3. Stir in the sweet potato chunks; cover and bakein the oven for 40 minutes longer( or on the stovetop) until potatoes and pork are tender. Stir in the black beans and the rest of the fresh cilantro; cover and warm for 15 minutes or until heated through.
4. NOTE: If you do not like spicy, eliminate the jalapeño.