LATIN PORK STEW

Latin Pork Stew image

Provided by susan simons

Time 30m

Number Of Ingredients 21

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2 lb sirloin pork roast, cut in 1 inch cubes
1/2 c all-purpose flour
1 tsp kosher salt
1/4 tsp black pepper
1/8 tsp cayenne pepper, ground
2 Tbsp olive oil
4 large carrots, chopped
1 large onion, chopped
2 stalks celery diced
1 red bell pepper seeded and chopped
4 clove garlic
1 can(s) diced petite tomatoes with jalapenos (not drained)
1 c fresh cilantro, chopped
1 tsp ground cumin
1 tsp kosher salt
1/2 tsp ground coriander
1/4 tsp cayenne pepper, ground
2 c vegetable broth
2 sweet potatoes peeled and cut in 1 inch cubes
2 large russet potatoes peeled and cut in 1 inch cubes
2 can(s) black beans, rinsed and drained

Steps:

1. Combine flour, 1 tsp. kosher salt, 1/4 tsp. black pepper, and 1/8 tsp.ground cayenne pepper in a gallon size plastic bag. Add pork a few pieces at a time to coat with flour mixture and brown in fry pan with olive oil. DO NOT COOK, just brown the outside quickly for a nice crust. Set aside in a bowl.
2. Reduce heat to medium. Add onions and cook in oil until tender about 10 minutes, stirring frequently. Add garlic and cook 1 minute longer.
3. OVEN DIRECTIONS: Transfer pork and onions to a large dutch oven or enamel roaster. Add tomatoes with their juice, cilantro, cumin, coriander, salt, gr. red ,carrots,celery and 2 cups broth. Bake covered in oven for 1 hour at 350 degrees.
4. Remove from oven and stir in potatoes. Cover return to oven and bake for 40 minutes or until potatoes are just tender.
5. Remove from oven and stir in black beans. Cover and return to oven and bake 15 more minutes until beans are heated through.