Santa Fe Pork Stew

Name: Santa Fe Pork Stew
Yield: 6 portions
Ingredients: ½ teaspoon freshly ground black pepper; 2 cups cooked black beans; ½ cup chopped cilantro (fresh coriander); 6 cloves garlic, finely minced; ½ cup chopped fresh Italian (flat leaf) parsley; 1 tablespoon plus 1 teaspoon ground cumin; 3 tablespoons tiny capers, drained; 3 tablespoons olive oil; 1½ cups Berta’s Chicken Stock or canned broth; 1½ cups Berta’s Chicken Stock or canned broth; ½ cup red wine vinegar; 1½ cups chopped onions; 3 pounds boneless pork shoulder, cut into 1½-inch cubes; 2½ tablespoons unbleached all-purpose flour; 2 sweet potatoes (1¼ pounds), peeled and cut into 1 inch cubes; 1½ cups dry white wine

Preparation info

6
portions

Difficulty
Medium

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

Serve this one-dish meal in deep bowls with Hot and Sassy Corn Bread and a platter of watercress, sliced oranges, ripe tomatoes, and black olives.

Ingredients

3 tablespoons olive oil
3 pounds boneless pork shoulder, cut into 1½-inch cubes
2½ tablespoons

Main course

Method

Preheat the oven to 350°F.
Heat 2 tablespoons of the oil in a large skillet, and brown the pork in small batches. (Add extra oil if necessary.) Transfer th