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Latin American Pork Stew
Instructions:
Pork, black beans, cilantro, and sweet potatoes give this dish authentic Latino flavor.
2 teaspoons olive oil
2 pounds boneless pork loin, cut into 1-inch pieces
1 large onion, chopped
4 garlic cloves, minced
1 can (141â„2 ounces) diced tomatoes
1 cup loosely packed fresh cilantro leaves and stems, chopped
1 teaspoon ground cumin
3â„4 teaspoon salt
1â„2 teaspoon ground coriander
1â„4 teaspoon ground red pepper (cayenne)
2 cups water
3 medium sweet potatoes (11â„2 pounds), peeled and cut into 1â„2-inch chunks
2 cans (15 to 19 ounces each) black beans, rinsed and drained
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.
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.
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.
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.
