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.

Yield: 8 servings (serving size: about 3/4 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 243
  • Calories from fat: 30%
  • Fat: 8g
  • Saturated fat: 2.7g
  • Monounsaturated fat: 3.6g
  • Polyunsaturated fat: 0.9g
  • Protein: 26.4g
  • Carbohydrate: 13.6g
  • Fiber: 2g
  • Cholesterol: 83mg
  • Iron: 2mg
  • Sodium: 499mg
  • Calcium: 32mg

Ingredients

  • 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)

Preparation

  1. Place first 6 ingredients in a food processor; process 1 minute or until a thick paste forms.
  2. 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.
  3. 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.
  4. 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.
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