Slow-Cooker Chipotle Pork And Sweet Potato Stew With Cornbread

• 2 pounds
• boneless country pork ribs, cut into 2-inch pieces
• 1 teaspoon
• chipotle chili powder
• 1 teaspoon
• dried oregano
• 1 teaspoon
• ground cumin
• 1 teaspoon
• salt
• 1
• onion, chopped
• 4
• cloves garlic, sliced
• 1 1/4 pounds
• sweet potatoes, peeled and cut into 1-inch pieces
• 1
• green pepper, cored, seeded and thinly sliced
• 2 cups
• reduced-sodium chicken broth
• cornbread
• 1/2 cup
• cornmeal
• /2 cup
• all-purpose flour
• 2 teaspoons
• sugar
• 1 teaspoon
• baking powder
• 1/8 teaspoon
• salt
• 2 tablespoons
• cold butter, cut into small pieces
• 1/2 cup
• milk
• 2 tablespoons
• chopped cilantro

1. 1. Coat slow-cooker bowl with nonstick cooking spray. Season pork with chili powder, oregano, cumin and 1/2 tsp of the salt. Place in slow cooker; add onion, garlic, sweet potatoes and green pepper, in that order. Pour broth over top.
2. 2. Cover and cook on HIGH for 6 hours or LOW for 8 hours.
3. 3. Add remaining 1/2 tsp salt 45 minutes before end of cooking time; drop cornbread batter (see below) in heaping tbsp on top. If cooking on LOW, add 15 minutes.
4. 4. Cornbread: In a large bowl, whisk together cornmeal, flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse meal. Stir in milk until just moistened; fold in cilantro.

country pork, chili powder, oregano, ground cumin, salt, onion, garlic, sweet potatoes, green pepper, chicken broth, cornbread, cornmeal, flour, sugar, baking powder, salt, cold butter, milk, cilantro

Taken from www.epicurious.com/recipes/member/views/slow-cooker-chipotle-pork-and-sweet-potato-stew-with-cornbread-52524311 (may not work)