Sweet and Hot Pork Stew

A friend from work, who moved here to Florida from Cuba, brought this in and let me sample it one night. I never had anything like it! I know you will enjoy it too!

• Ready In: 1 hr 10 mins
• Serves: 4

Ingredients

• 1  tablespoon canola oil
• 1 1⁄2 lbs boneless pork loin, cut into small pieces
• 1  onion, chopped
• 1  green bell pepper, seeded and chopped
• 2  tablespoons flour
• 1  tablespoon chili powder
• 1  teaspoon salt
• 1⁄8 teaspoon ground cinnamon
• 1 (14 1/2ounce) can chicken broth
• 1  large sweet potato, peeled and cut in chunks
• 1 (10 ounce) package frozen corn
• 2  firm ripe bananas or 2  plantains, peeled & sliced

Directions

1. In a Dutch oven, heat oil over med-high heat.
2. Add pork and cook for 8-10 minutes, or until lightly browned, stirring occasionally.
3. Remove pork and set aside.
4. Add onion and bell pepper to the pot and cook over med-high heat for about 3 minutes, or until softened, stirring occasionally.
5. Stir in flour, chili powder, salt and cinnamon.
6. Cook for about 1 minute, stirring constantly.
7. Return the pork to the pot and stir in chicken broth and sweet potato.
8. Bring the mixture to a boil.
9. Reduce heat to low; cover and simmer for approx.
10. 40 minutes, or until pork is tender, stirring occasionally.
11. Add the corn and bananas/plantains and cook 3-5 minutes, or until heated through, stirring occasionally.