Southwestern Pork and Sweet Potatoes


  • 1 small onion, peeled and quartered (about 7 ounces)
  • 1 (4-inch) cinnamon stick
  • 1 teaspoon salt
  • Cooking spray
  • 1 teaspoon ground cumin
  • 3 cups (1-inch) cubed peeled sweet potato (about 1 pound)
  • 2 tablespoons ancho chile powder
  • + 5 more ingredients
    • 1 pickled jalapeño pepper, stemmed
    • 2 garlic cloves
    • Chopped fresh cilantro (optional)
    • 1 (12-ounce) dark Mexican beer (such as Dos Equis Ambar)
    • 2 ½ pounds boneless pork shoulder (Boston butt), trimmed

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...

View full recipe at My Recipes


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