Ingredients
3 T. Olive oil
3 lbs. Boneless Pork Shoulder or Loin (cubed)
2 ½ T. flour
2 sweet potatoes (pared & cubed)
1 ½ c. chopped onions
6 cloves, minced
1 ½ c. white wine
½ c. red wine vinegar
3 T. capers
4 c. black beans, dried & cooked or canned
1 box corn, frozen
½ c. chopped parsley
1 c. chopped cilantro
1 T. + 1 t. cumin
1 t. pepper
1 T. or more chili sauce
Preparation
In a large skillet, brown meat in 2 tablespoons olive oil, add flour and set aside. In a large dutch oven, saute onion and garlic in 1 T olive oil until translucent. Combine pork, sweet potatoes, black beans, corn, white wine, red wine vinegar, capers, parsley, cilantro, cumin, pepper ad chili sauce and cook until tender. Top with ¼ c. chopped cilantro. Serves 8-10 May be prepared 2 days in advance. Keep covered while cooking so it stays moist.
