Tako's Southwestern Pork Stew

• 3 tablespoons olive oil
• 3 lbs boneless pork shoulder, cubed (1.5 inches)
• 2 12 tablespoons all-purpose flour
• 2 (1 1/4 lb) peeled or cubed (1 inch) sweet potatoes
• 1 13 cups dry white wine
• 1 12 cups chicken stock or 1 12 cups broth
• 12 cup red wine vinegar
• 1 12 cups chopped onions
• 12 cup chopped Italian parsley
• 6 garlic cloves, minced
• 3 tablespoons tiny capers, drained
• 1 tablespoon and 1 teaspoon ground cumin
• 2 cups cooked black beans
• 12 teaspoon fresh ground pepper
• 12 cup cilantro

1. Preheat oven to 350 degrees.
2. Heat 2 tablespoons of oil, and brown the pork in small batches (adding oil if needed).
3. Transfer cooked pork to a flameproof casserole dish.
4. Sprinkle flour over the pork and cook over medium heat, tossing well, for 3 minutes.
5. Remove from heat.
6. Add potatoes, wine, stock, vinegar, onions, parsley, half the garlic, 2 tablespoons of capers, and 1 tablespoon cumin to the casserole dish.
7. Mix well, cover, bake on center rack for 1 hour.
8. Remove casserole dish from oven and add: remaining garlic, 1 tablespoon capers, and 1 tablespoon cumin.
9. Add black beans and pepper, stir, and return to over.
10. Bake uncovered 15 minutes.
11. Keep warm until ready to serve, then stir cilantro into stew, adjust seasonings, and heat in oven uncovered another 5 minutes just before serving.

olive oil, pork shoulder, flour, sweet potatoes, white wine, chicken, red wine vinegar, onions, italian parsley, garlic, tiny capers, ground cumin, black beans, ground pepper, cilantro

Taken from www.food.com/recipe/takos-southwestern-pork-stew-420530 (may not work)