The seasonings were great- definitely use mild jalapenos. There is a sweetness to the cinnamon that makes the peppers more mild. I have served this to kids who have loved it and at several potlucks-- over 8 in fact and all in attendance loved it. I would only add a few more sweet potatoes to the dish. It is even better as leftovers.
Southwestern Pork and Sweet Potatoes
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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
- 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.
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