Ingredients

• 3 lbs boneless pork shoulder, 1 ½ inch cubes
• 2 1/2 T flour
• 2 sweet potatoes, peeled, 1 inch cubes
• 1 1/2 C dry white wine
• 1 1/2 C chicken stock
• 1/4 C red wine vinegar
• 1 1/2 C onion, chopped
• ½ C flat leaf parsley
• 6 cl garlic, finely minced
• 3 T capers, drained
• 1T+1t ground cumin
• 2 C cooked black beans
• 1/2 t fresh ground pepper
• 1/2 C cilantro, chopped

Instructions

1. Brown the pork in olive oil in a skillet. Sprinkle with flour and cook for 3 minutes, tossing well. Transfer to an ovenproof casserole.
2. Add the potatoes, wine, chicken stock, vinegar, onions, parsley, 3 cl garlic, 2 T capers, 1 T cumin. Mix well, cover, and bake at 350 for 1 hour.
3. Add the black beans, pepper, and the remaining garlic, capers, and cumin. Stir, and bake at 350 uncovered for 15 minutes.
4. Plate, garnish with cilantro, and serve.

Source: unknown

Contributed by: Skip