Page 25 - One-Dish Meals

Latin American Pork Stew

Pork, black beans, cilantro, and sweet potatoes give this dish authentic
Latino flavor.
P R E P 30 minutes B A K E 1 hour 30 minutes
M A K E S about 10 cups or 8 main-dish servings

2 teaspoons olive oil 1 ⁄2 teaspoon ground coriander
2 pounds boneless pork loin, cut into 1 ⁄4 teaspoon ground red pepper
1-inch pieces (cayenne)
1 large onion, chopped 2 cups water
4 garlic cloves, minced 3 medium sweet potatoes
1
1
1 can (14 ⁄2 ounces) diced tomatoes (1 ⁄2 pounds), peeled and cut
1
into ⁄2-inch chunks
1 cup loosely packed fresh cilantro
2 cans (15 to 19 ounces each) black
leaves and stems, chopped
beans, rinsed and drained
1 teaspoon ground cumin
3 ⁄4 teaspoon salt
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 min-
ute 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.

E A C H S E R V I N G About 340 calories | 36 g protein | 36 g carbohydrate |
9g total fat (3 g saturated) | 58 mg cholesterol | 735 mg sodium.

Soups & Stews 25