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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 4 |
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A friend from work, who moved here to Florida from Cuba, brought this in and let me sample it one night. I never had anything like it! I know you will enjoy it too! Ingredients:
1 tablespoon canola oil |
1 1/2 lbs boneless pork loin, cut into small pieces |
1 onion, chopped |
1 green bell pepper, seeded and chopped |
2 tablespoons flour |
1 tablespoon chili powder |
1 teaspoon salt |
1/8 teaspoon ground cinnamon |
1 (14 1/2 ounce) can chicken broth |
1 large sweet potato, peeled and cut in chunks |
1 (10 ounce) package frozen corn |
2 firm ripe bananas or 2 plantains, peeled & sliced |
Directions:
1. In a Dutch oven, heat oil over med-high heat.
2. Add pork and cook for 8-10 minutes, or until lightly browned, stirring occasionally.
3. Remove pork and set aside.
4. Add onion and bell pepper to the pot and cook over med-high heat for about 3 minutes, or until softened, stirring occasionally.
5. Stir in flour, chili powder, salt and cinnamon.
6. Cook for about 1 minute, stirring constantly.
7. Return the pork to the pot and stir in chicken broth and sweet potato.
8. Bring the mixture to a boil.
9. Reduce heat to low; cover and simmer for approx.
10. 40 minutes, or until pork is tender, stirring occasionally.
11. Add the corn and bananas/plantains and cook 3-5 minutes, or until heated through, stirring occasionally.
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