I checked out this book from the library to get some new dinner ideas and the first one I made was delicious. The book is full of all kinds of stews and casserole-type meals which is just what I always want to eat at this time of year.
This one is a Latin American Pork Stew and what made it so good was the combination of pork, sweet potatoes and cilantro. Even Jeff who hates cilantro loved it in this stew. I think it's because cooked cilantro has a more subtle flavor than fresh.
We ate it with corn tortillas steamed for one minute in wet paper towels in the microwave. I also ate it with raw cabbage, but that won't surprise anyone that knows me. I eat cabbage with everything.
Latin American Pork Stew
2 large pork loin chops (or whatever pork you want), cut into small pieces
1/2 onion, chopped
3 cloves garlic, chopped
1/2 can diced tomatoes
1/2 cup fresh cilantro, chopped
3/4 tsp. ground cumin
1 tsp. salt
1/2 tsp. ground coriander
1/4 tsp. cayenne pepper
1 cup chicken broth
1 large sweet potato, peeled and cut into chunks
1 can black beans, rinsed and drained
1) Preheat oven to 350. Heat olive oil and brown seasoned pork pieces. Transfer to baking dish with a lid.
2) Cook onion in pan drippings for about 5 minutes then add garlic and cook for one minute longer.
3) Add tomatoes, cilantro, cumin, salt, coriander, cayenne and chicken broth. Heat to boiling, then add to baking dish with pork. Cover and bake 15 minutes.
4) Stir in sweet potatoes; cover and bake 30 minutes longer. Stir in black beans, cover and bake an additional 15 minutes.
I'm sure you could also do this in the slow cooker and add potatoes and beans at the end.