Southwestern Pork and Sweet Potatoes

Sweet potatoes mitigate this braise's spicy heat, brought on by the combination of a pickled jalapeño's sour spiciness and the more complex heat of ancho chile powder.


8 servings (serving size: about 3/4 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 243
Caloriesfromfat 30 %
Fat 8 g
Satfat 2.7 g
Monofat 3.6 g
Polyfat 0.9 g
Protein 26.4 g
Carbohydrate 13.6 g
Fiber 2 g
Cholesterol 83 mg
Iron 2 mg
Sodium 499 mg
Calcium 32 mg


2 tablespoons ancho chile powder
1 teaspoon salt
1 teaspoon ground cumin
2 garlic cloves
1 small onion, peeled and quartered (about 7 ounces)
1 pickled jalapeño pepper, stemmed
Cooking spray
2 1/2 pounds boneless pork shoulder (Boston butt), trimmed
1 (12-ounce) dark Mexican beer (such as Dos Equis Ambar)
1 (4-inch) cinnamon stick
3 cups (1-inch) cubed peeled sweet potato (about 1 pound)
Chopped fresh cilantro (optional)


Place first 6 ingredients in a food processor; process 1 minute or until a thick paste forms.

Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add pork to pan; cook 4 minutes, browning on all sides. Remove pork from pan.

Add chile mixture to pan; cook 2 minutes or until fragrant, stirring occasionally. Stir in beer, scraping pan to loosen browned bits. Add pork and cinnamon; bring to a simmer. Cover, reduce heat, and simmer 2 hours or until pork is tender.

Remove pork from pan; shred into large pieces with 2 forks. Stir shredded pork and sweet potato into pan; cover and simmer for 20 minutes or until potato is tender. Discard cinnamon stick. Garnish with cilantro, if desired.

Mark Scarbrough,

Cooking Light

January 2008
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