Ingredients with Measurements:
- 2 lbs. pork shoulder, cut into 1-inch cubes
- 2 tbsp. vegetable oil
- 1 large onion, chopped
- 3 garlic cloves, minced
- 2 tsp. ground cumin
- 2 tsp. chili powder
- 1 tsp. smoked paprika
- 1 tsp. dried oregano
- 1 tsp. salt
- 1/2 tsp. black pepper
- 2 cups chicken broth
- 2 medium sweet potatoes, peeled and cut into 1-inch cubes
- 1 can (14.5 oz.) diced tomatoes, undrained
- 1 can (15 oz.) black beans, drained and rinsed
- 1/2 cup chopped fresh cilantro
- 1 lime, cut into wedges
Special equipment needed:
- Dutch oven or large pot with lid
Step-by-step instructions:
1. Heat the vegetable oil in a Dutch oven or large pot over medium-high heat.
2. Add the pork and cook until browned on all sides, about 5 minutes.
3. Add the onion and garlic and cook until softened, about 3 minutes.
4. Add the cumin, chili powder, smoked paprika, oregano, salt, and black pepper. Stir to combine.
5. Pour in the chicken broth and bring to a boil.
6. Reduce the heat to low, cover, and simmer for 1 hour.
7. Add the sweet potatoes, diced tomatoes, and black beans. Stir to combine.
8. Cover and simmer for another 30 minutes, or until the sweet potatoes are tender.
9. Stir in the cilantro and serve with lime wedges.
- Time:
Preparation time: 20 minutes
- Cooking time: 1 hour 30 minutes
Temperature:
- Medium-high heat for browning the pork
- Low heat for simmering the stew
Serving size:
- 6 servings
Nutritional information:
- Calories per serving: 427
- Fat: 16g
- Carbohydrates: 36g
- Protein: 34g
- Fiber: 9g
Substitutions for ingredients:
- Pork shoulder can be substituted with beef chuck or chicken thighs.
- Sweet potatoes can be substituted with butternut squash or regular potatoes.
- Black beans can be substituted with kidney beans or pinto beans.
Variations:
- Add diced bell peppers or jalapenos for extra heat.
- Use beef broth instead of chicken broth for a richer flavor.
- Top with sour cream, shredded cheese, or avocado for added creaminess.
Tips and tricks:
- Brown the pork in batches to avoid overcrowding the pot.
- Use a sharp knife to easily peel the sweet potatoes.
- Stir the stew occasionally to prevent sticking.
Storage instructions:
- Let the stew cool to room temperature before transferring to an airtight container.
- Store in the refrigerator for up to 3 days or in the freezer for up to 3 months.
Reheating instructions:
- Reheat in a pot over medium heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve in individual bowls with a lime wedge on the side.
- Garnish with chopped cilantro or green onions.
Pairings:
- Serve with warm tortillas or crusty bread.
Suggested side dishes:
- Mexican rice
- Cornbread
- Roasted vegetables
Troubleshooting advice:
- If the stew is too thick, add more chicken broth or water.
- If the stew is too thin, simmer uncovered for a few minutes to reduce the liquid.
Food safety advice:
- Make sure the pork is cooked to an internal temperature of 145°F.
- Store leftovers promptly in the refrigerator or freezer.
Food history:
- Stews have been a staple in Mexican cuisine for centuries, with various ingredients and spices used depending on the region.
Flavor profiles:
- This stew is savory, slightly spicy, and slightly sweet from the sweet potatoes.
Serving suggestions:
- Serve with a side salad or fresh fruit for a balanced meal.
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Region: Mexican