Tako's Southwestern Pork Stew
- Ready In:
- 1hr 40mins
- Ingredients:
- 15
- Serves:
-
6
ingredients
- 3 tablespoons olive oil
- 3 lbs boneless pork shoulder, cubed (1.5 inches)
- 2 1⁄2 tablespoons all-purpose flour
- 2 (1 1/4 lb) peeled or cubed (1 inch) sweet potatoes
- 1 1⁄3 cups dry white wine
- 1 1⁄2 cups chicken stock or 1 1/2 cups broth
- 1⁄2 cup red wine vinegar
- 1 1⁄2 cups chopped onions
- 1⁄2 cup chopped Italian parsley
- 6 garlic cloves, minced
- 3 tablespoons tiny capers, drained
- 1 tablespoon and 1 teaspoon ground cumin
- 2 cups cooked black beans
- 1⁄2 teaspoon fresh ground pepper
- 1⁄2 cup cilantro
directions
- Preheat oven to 350 degrees.
- Heat 2 tablespoons of oil, and brown the pork in small batches (adding oil if needed). Transfer cooked pork to a flameproof casserole dish.
- Sprinkle flour over the pork and cook over medium heat, tossing well, for 3 minutes. Remove from heat.
- Add potatoes, wine, stock, vinegar, onions, parsley, half the garlic, 2 tablespoons of capers, and 1 tablespoon cumin to the casserole dish. Mix well, cover, bake on center rack for 1 hour.
- Remove casserole dish from oven and add: remaining garlic, 1 tablespoon capers, and 1 tablespoon cumin. Add black beans and pepper, stir, and return to over. Bake uncovered 15 minutes.
- Keep warm until ready to serve, then stir cilantro into stew, adjust seasonings, and heat in oven uncovered another 5 minutes just before serving.
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