Pork Stew with Sweet Potatoes
(serves 4 - 6)
Coat:
3 lbs boneless pork shoulder (cubed)
with a mixture of:
1/3 c white flour
2 T cumin powder (or cumin seeds, toasted slightly and ground)
2 t white pepper
and brown it in olive oil, making sure it doesn't burn.
 
Saute in olive oil:
1 1/2 c chopped onions
 
Put the pork and onions in a pot suitable for baking, along with:
2 medium sweet potatoes or yams (cubed)
1 1/2 c dry white wine
1 1/2 c chicken broth
1/2 c red wine vinegar
1/2 c chopped parsley
6 cloves minced garlic (or more)
3 T capers
 
Bake at 350 for at least 1 hour (or at 300 for longer).  Add:
1 - 2 c black beans (canned or pre-cooked)
1/2 c chopped cilantro
 
Cook for 20-30 minutes more and serve.
Notes & Variations:
  1. Use only 1/2 of the garlic & capers at first, adding the rest with the beans, so they retain some of their flavor.
  2. Substitute chicken or beef for the pork.  Or you might try using a combination of meats, like pork and lamb.
  3. Add a generous dash of a good balsamic vinegar.
  4. For liquid, you can use just broth or wine instead.  For a slightly heartier flavor, use beer instead of wine.