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