Latin Pork Stew
Ingredients
- 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
- 2
- stalks celery diced
- 1
- red bell pepper seeded and chopped
- 4 clove
- garlic
- 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
- 2
- 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
How to Make Latin Pork Stew
- 1Combine 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.
- 2Reduce heat to medium. Add onions and cook in oil until tender about 10 minutes, stirring frequently. Add garlic and cook 1 minute longer.
- 3OVEN 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.
- 4Remove from oven and stir in potatoes. Cover return to oven and bake for 40 minutes or until potatoes are just tender.
- 5Remove from oven and stir in black beans. Cover and return to oven and bake 15 more minutes until beans are heated through.
About Latin Pork Stew
Course/Dish: Other Soups
