Latin Pork Stew

susan simons


This is a rib sticking hearty stew with a Latin flair to it.

pinch tips: Slow Cooker/Crock Pot Hints





30 Min


2 lb
sirloin pork roast, cut in 1 inch cubes
1/2 c
all-purpose flour
1 tsp
kosher salt
1/4 tsp
black pepper
1/8 tsp
cayenne pepper, ground
2 Tbsp
olive oil
4 large
carrots, chopped
1 large
onion, chopped
stalks celery diced
red bell pepper seeded and chopped
4 clove
1 can(s)
diced petite tomatoes with jalapenos (not drained)
1 c
fresh cilantro, chopped
1 tsp
ground cumin
1 tsp
kosher salt
1/2 tsp
ground coriander
1/4 tsp
cayenne pepper, ground
2 c
vegetable broth
sweet potatoes peeled and cut in 1 inch cubes
2 large
russet potatoes peeled and cut in 1 inch cubes
2 can(s)
black beans, rinsed and drained

Directions Step-By-Step

Combine flour, 1 tsp. kosher salt, 1/4 tsp. black pepper, and 1/8 tsp.ground cayenne pepper in a gallon size plastic bag. Add pork a few pieces at a time to coat with flour mixture and brown in fry pan with olive oil. DO NOT COOK, just brown the outside quickly for a nice crust. Set aside in a bowl.
Reduce heat to medium. Add onions and cook in oil until tender about 10 minutes, stirring frequently. Add garlic and cook 1 minute longer.
OVEN DIRECTIONS: Transfer pork and onions to a large dutch oven or enamel roaster. Add tomatoes with their juice, cilantro, cumin, coriander, salt, gr. red ,carrots,celery and 2 cups broth. Bake covered in oven for 1 hour at 350 degrees.
Remove from oven and stir in potatoes. Cover return to oven and bake for 40 minutes or until potatoes are just tender.
Remove from oven and stir in black beans. Cover and return to oven and bake 15 more minutes until beans are heated through.

About this Recipe

Course/Dish: Other Soups