2 lb boneless pork loin, cut into 1-inch pieces

1 lg onion, chopped

4 clove garlic, minced

1 can(s) diced tomatoes(14 1/2 oz) with juice

1 c cilantro, fresh, chopped

1 tsp. cumin, ground

3/4 tsp. salt

1/2 tsp. coriander, ground

1/4 tsp. cayenne pepper, ground

1 md jalapeño, minced

2 c water

3 md sweet potatoes, peeled and cut into 1/-inch chunks

2 can(s) black beans, rinsed and drained(15-19 oz)

 

Preheat oven to 350 F. In a non-stick 5 qt. Dutch oven, heat olive oil over medium-high heat. Add pork in batches and brown. Transfer pork to a bowl. Reduce heat to medium. In the drippings cook onion until soft, about 10 minutes, stirring frequently. Add garlic and continue cooking another minute. Add tomatoes with their juice, half of the cilantro, cumin, salt, coriander, ground cayenne and water. Heat to a simmer and stir in the pork. Cover and bake in the oven for 30 minutes or on the stovetop. Stir in the sweet potato chunks; cover and bake in the oven for 40 minutes longer until potatoes and pork are tender. Stir in the black beans and the rest of the fresh cilantro; cover and warm for 15 minutes or until heated through.

 

Yield: 8 servings

Calories: 340

Fat: 9g

Fiber: