Prep 30 mins
Cook 45 mins
Very tasty combination of hot and sweet. If plantains are not available, a large just-ripe banana is a good substitute.
- 1 1⁄2 lbs lean boneless pork, chunked
- 1⁄4 cup flour
- 1 tablespoon chili powder
- 1 tablespoon cumin
- 1 teaspoon salt
- 1⁄8 teaspoon ground cinnamon
- 1 onion, chopped
- 1 jalapeno chile, seeded and chopped
- 1 green bell pepper, chopped
- 2 cups beef broth
- 1 garnet yam, peeled and chunked
- 1 plantain, ripe, chunked
- 1 (15 ounce) can black beans, drained
- Combine flour and spices in plastic bag.
- Half at a time, shake meat in flour mixture to coat then brown in oil in hot skillet.
- Remove meat from pan, then saute onion and peppers until tender.
- Return meat to pan along with vegetables, add remaining flour, broth and sweet potato; stir to blend flour.
- Bring to a boil, reduce heat to simmer and cook for 30 - 45 minutes, until pork is tender. Stir in plantain and black beans and heat through.
- Serve over cooked white rice.
This was a real hit for dinner. Everyone thought the combination of the plantains, yams along with the pork and cumin made for a savory, but not too spicy mixture. I added extra broth, and increased the spices accordingly. Also I added about 3 cups of rice, instead of serving it separately. This is definitely a keeper - thanks!
Off the charts good. I added more poblano (some places call 'em pasilla) peppers to add more spicy flavor. I used same amount as green peppers. Made it for 25 guys at the SLE I volunteer at. They had it over rice. Got rave reviews.