Ingredients:
• 1 pound pork loin, trimmed and cut into 3/4-inch cubes
• 1 small onion, chopped
• 1 poblano pepper, seeded and chopped
• 3 to 4 cloves garlic, peeled and minced
• 1 tablespoon tomato paste
• 2 teaspoons ground cumin
• 1 teaspoon brown sugar
• 1 teaspoon ground coriander
• 1/4 teaspoon ground cinnamon
1/2 teaspoon kosher salt
• 1 can (14.5 oz.) diced tomatoes
• 3 cups chicken stock
• 2 cups peeled and cubed sweet potatoes
• 1/4 cup fresh cilantro, chopped
• Kosher salt and pepper, to taste
• oil
• Cooked white rice, for serving
Directions:
• Pat the cubed pork dry with paper towels and season generously with salt and pepper.
Heat two to three tablespoons of oil in a large Dutch oven over medium-high heat until sizzling. Working in batches cook pork until well-browned, about 2 to 3 minutes per side. Remove and set aside.
• Add the onions, pepper, and sweet potatoes to the Dutch oven.
• Add a pinch of kosher salt and cook, stirring frequently, for 10 minutes.
• Stir in the garlic, tomato paste, cumin, brown sugar, coriander, cinnamon, and salt, and sauté for about a minute.
• Pour in 1 cup of chicken stock and increase heat to high. Continue boiling until the liquid has reduced to a glaze, about 5 minutes, and then add the remaining 2 cups of stock and diced tomatoes.
• Return the pork to the pot. Bring the mixture to a gentle boil, and then reduce heat and simmer for 30 minutes.
• Add chopped cilantro and continue simmering for 10 more minutes.
• Taste and adjust seasoning with salt and pepper, as needed.
Serve with steamed rice.
