Southwestern Pork and Sweet Potatoes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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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. 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) |
Directions:
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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