Santa Fe Pork Stew

Serve with cornbread!

6 portions

3 Tablespoons olive oil

3 pounds boneless pork shoulder, cut into 1 1/2-inch cubes

2 1/2 Tablespoons unbleached all-purpose flour

2 sweet potatoes

1 1/2 cups dry white wine

1 1/2 canned chicken broth

1/2 cup red wine vinegar

1 1/2 cups chopped onions

1/2 cup chopped fresh Italian (flat leaf) parsley

6 cloves garlic, finely minced

3 Tablespoons tiny capers, drained

1 Tablespoon plus 1 teaspoon ground cumin

2 cups cooked black beans

1/2 teaspoon freshly ground black pepper

1. Preheat the oven to 350 degrees F.

2. Heat 2 Tablespoons of the oil in a large skillet and brown the pork in small batches. (Add extra oil if necessary.) Transfer the cooked meat to a flameproof casserole.

3. Sprinkle the flour over the pork and cook over medium heat, tossing well, for 3 minutes. Remove from heat.

4. Add the potatoes, wine, stock, vinegar, onions, parsley, half the garlic, 2 Tablespoons of the capers, and 1 Tablespoon cumin to the casserole. Mix well, cover, and bake on the center rack of the oven for 1 hour.

5. Remove the casserole from the oven, and add the remaining garlic, 1 Tablespoon capers, and 1 teaspoon cumin. Add the black beans and pepper, stir, and return to the oven. Bake, uncovered, 15 minutes

6. Keep warm until ready to serve. Right before serving, adjust the seasonings, and return the casserole to the oven, uncovered, to heat through, 5 minutes. Serve immediately.

From The New Basics Cookbook by Rosso & Lukins.