Rating: 3.5 stars
3 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 2

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.

Mark Scarbrough
Recipe by Cooking Light January 2008

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Recipe Summary

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

Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

243 calories; calories from fat 30%; fat 8g; saturated fat 2.7g; mono fat 3.6g; poly fat 0.9g; protein 26.4g; carbohydrates 13.6g; fiber 2g; cholesterol 83mg; iron 2mg; sodium 499mg; calcium 32mg.
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