Southwestern Pork and Sweet Potatoes
Southwestern Pork and Sweet Potatoes is a gluten free and dairy free recipe with 8 servings. One portion of this dish contains approximately 34g of protein, 5g of fat, and a total of 254 calories. This recipe covers 27% of your daily requirements of vitamins and minerals. It works well as an affordable main course. 1 person found this recipe to be yummy and satisfying. A mixture of pickled jalapeño pepper, mexican beer, cinnamon stick, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the cinnamon stick you could follow this main course with the Cinnamon Ice Cream with Cinnamon Crisps as a dessert. From preparation to the plate, this recipe takes around 45 minutes. Southwestern Stuffed Sweet Potatoes, Southwestern Stuffed Sweet Potatoes, and Stuffed Sweet Potatoes Southwestern Style are very similar to this recipe.
Instructions
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.
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.