Latin American Pork Stew  

2 tsp Olive oil
2 lbs boneless pork loin, chopped in 1" pieces
1 large onion, chopped
4 garlic cloves, minced
1 14-oz can diced tomatoes
1 cup fresh cilantro leaves, chopped
1 tsp ground cumin
1 tsp salt
1 tsp ground coriander
1 tsp cayenne pepper
3 medium sweet potatoes
2 14-oz cans black beans, rinsed & drained








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In non-stick 5 qt Dutch oven, heat olive oil, add pork in batches & cook until lightly browned. Transfer pork to a medium bowl. Sauté onion in pan drippings until tender, stirring frequently. Add garlic and cook 1 minute longer. Add tomatoes and spices, then add 2 cups water and heat to boiling over high heat. Stir in pork, cover and bake for 30 minutes in preheated 350-degree oven. Stir in sweet potatoes and bake for 40 minutes longer or until potatoes are very tender. Add black beans, cover and bake 15 minutes more. Makes about 10 cups of stew. 


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