Sanchoco De Frijoles (pork And Bean Stew)

Serves:

Ingredients:

8 oz Boneless pork shoulder,
-1-inch cubes
1/2 c Each chopped onion and green
-bell pepper
1 tb Seeded and minced jalapeno
-pepper
4 Garlic cloves, minced
1 c Canned Italian tomatoes,
-drain, seed, and chop
(reserve liquid)
2 tb White vinegar
1 tb Lime juice (no sugar added)
1 qt Water
3/4 oz Each sorted uncooked pigeon
-peas and pink peas
3 Pkt instant chicken broth
-and seasoning mix
1 tb Minced fresh parsley
1 tb Minced fresh cilantro
1 Bay leaf
1/2 ts Oregano leaves
1/4 ts Each salt and pepper
6 oz Pared sweet potato, 1/4-inch
-thick slices

Method:

On rack in broiling pan broil pork 6 inches from heat source, turning once, until pork is rare; set aside.
Spray 3-quart saucepan with nonstick cooking spray and heat over medium heat; add onion, bell pepper, jalapeno pepper, and garlic and cook, stirring frequently, until the vegetables are softened, 2 to 3 minutes.
Add tomatoes with reserved liquid, vinegar, and lime juice, and, stirring constantly, cook for 1 minute.
Add water, cooked pork, peas, beans, broth mix, parsley, cilantro, and seasonings; stir to combine.
Reduce heat to low, cover pan, and let simmer, stirring occasionally, for 30 to 35 minutes.
Stir in potato slices, cover, and continue cooking until potato, pork, and beans are tender, 20 to 25 minutes longer.
Remove and discard bay leaf before serving.