- Olive oil
- 2 lbs pork cut into 1 inch cubes
- 2 medium onions chopped
- 1 red bell pepper in big chunks
- about 1/3 of a can of chipotle salsa or chipotle in adobo sauce (amount dependent on desired heat)
- 1/3 can mexican stewed tomatoes cut in chunks (optional)
- 1/4 to 1/3 cup flour
- garlic
- Dried whole oregano crushed
- couple pinches cumin
- salt and pepper
Salt and pepper pork then brown in bunches in dutch oven with olive oil. Remove then sauté onions and bell peppers. When carmelized add garlic and sauté for 30 seconds more. Add flour and cook for another 2 to 3 minutes. Add chipotle salsa and tomatoes and mix well. Deglazw with chicken broth and bring to a simmer. Cover and put in 325 oven for about 2 hours. Add sweet potatoes and continue cooking for 30 minutes. Add black beans and continue cooking until sweet potatoes are tender.
