Cuban Pork Stew

• 3 T. Olive oil
• 3 lbs. Boneless Pork Shoulder or Loin (cubed)
• 2 1/2 T. flour
• 2 sweet potatoes (pared & cubed)
• 1 1/2 c. chopped onions
• 6 cloves, minced
• 1 1/2 c. white wine
• 1/2 c. red wine vinegar
• 3 T. capers
• 4 c. black beans, dried & cooked or canned
• 1 box corn, frozen
• 1/2 c. chopped parsley
• 1 c. chopped cilantro
• 1 T. + 1 t. cumin
• 1 t. pepper
• 1 T. or more chili sauce

1. In a large skillet, brown meat in 2 tablespoons olive oil, add
2. flour and set aside. In a large dutch oven, saute onion and garlic in
3. 1 T olive oil until translucent. Combine pork, sweet potatoes, black
4. beans, corn, white wine, red wine vinegar, capers, parsley,
5. cilantro, cumin, pepper ad chili sauce and cook until tender. Top
6. with 1/4 c. chopped cilantro. Serves 8-10 May be prepared 2 days in advance.
7. Keep covered while cooking so it stays moist.

olive oil, flour, sweet potatoes, onions, white wine, red wine vinegar, capers, black beans, corn, parsley, cilantro, pepper, chili sauce

Taken from www.epicurious.com/recipes/member/views/cuban-pork-stew-53074411 (may not work)