jglass
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Latin American Pork Stew
P R E P 30 minutes B A K E 1 hour 30 minutes
MA K E S about 10 cups or 8 main-dish servings
2 teaspoons olive oil
2 pounds boneless pork loin, cut into
1-inch pieces
1 large onion, chopped
4 garlic cloves, minced
1 can (141⁄2 ounces) diced tomatoes
1 cup loosely packed fresh cilantro
leaves and stems, chopped
1 teaspoon ground cumin
3⁄4 teaspoon salt
1⁄2 teaspoon ground coriander
1⁄4 teaspoon ground red pepper
(cayenne)
2 cups water
3 medium sweet potatoes
(11⁄2 pounds), peeled and cut
into 1⁄2-inch chunks
2 cans (15 to 19 ounces each) black
beans, rinsed and drained
1. Preheat oven to 350°F. In nonstick 5-quart Dutch oven, heat olive oil
over medium-high heat. Add pork in batches and cook until lightly
browned, about 5 minutes per batch. Transfer pork to medium bowl.
2. Reduce heat to medium. In drippings in Dutch oven, cook onion until
tender, about 10 minutes, stirring frequently. Add garlic and cook 1 minute
longer.
3. Add tomatoes with their juice, cilantro, cumin, salt, coriander, ground
red pepper, and water; heat to boiling over high heat. Stir in pork; cover
and bake 30 minutes.
4. Stir in sweet potatoes; cover and bake 40 minutes longer or until meat
and sweet potatoes are very tender. Stir in black beans; cover and bake
15 minutes longer or until heated through.
P R E P 30 minutes B A K E 1 hour 30 minutes
MA K E S about 10 cups or 8 main-dish servings
2 teaspoons olive oil
2 pounds boneless pork loin, cut into
1-inch pieces
1 large onion, chopped
4 garlic cloves, minced
1 can (141⁄2 ounces) diced tomatoes
1 cup loosely packed fresh cilantro
leaves and stems, chopped
1 teaspoon ground cumin
3⁄4 teaspoon salt
1⁄2 teaspoon ground coriander
1⁄4 teaspoon ground red pepper
(cayenne)
2 cups water
3 medium sweet potatoes
(11⁄2 pounds), peeled and cut
into 1⁄2-inch chunks
2 cans (15 to 19 ounces each) black
beans, rinsed and drained
1. Preheat oven to 350°F. In nonstick 5-quart Dutch oven, heat olive oil
over medium-high heat. Add pork in batches and cook until lightly
browned, about 5 minutes per batch. Transfer pork to medium bowl.
2. Reduce heat to medium. In drippings in Dutch oven, cook onion until
tender, about 10 minutes, stirring frequently. Add garlic and cook 1 minute
longer.
3. Add tomatoes with their juice, cilantro, cumin, salt, coriander, ground
red pepper, and water; heat to boiling over high heat. Stir in pork; cover
and bake 30 minutes.
4. Stir in sweet potatoes; cover and bake 40 minutes longer or until meat
and sweet potatoes are very tender. Stir in black beans; cover and bake
15 minutes longer or until heated through.