Sweet potatoes and black beans enrich this hearty pork stew, completely made in the microwave. Orange juice and honey, along with the sweet potatoes, lend a hint of sweetness to the stew.
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Ingredients:
- 1 pound boneless pork shoulder, cut into 1-inch cubes
- 2 teaspoons chili powder
- 1 teaspoon honey
- 1/2 teaspoon salt
- 1 onion, chopped
- 2 pounds sweet potatoes, peeled and cut into 1-inch cubes
- 1/4 cup fresh orange juice
- 1 (10-ounces) can black beans, drained and rinsed
- Beurre manie made by kneading together 1 teaspoon softened butter and 1 teaspoon flour
- 1 Tablespoon minced fresh coriander leaves if desired
Preparation:
In a 2-1/2-quart glass casserole combine the pork, the chili powder, the honey, the salt, the onion, the sweet potatoes, the orange juice, and 1/4 cup water, cover the surface of the pork mixture with wax paper, and microwave the pork mixture at high power (100%) for 8 minutes.
Stir the pork mixture and microwave it, covered with wax paper, at medium power (50%) for 15 minutes, or until the pork is just tender.
Stir in the black beans and the beurre manie and microwave the stew, covered with wax paper, at medium power (50%) for 2 minutes. Stir in the minced coriander and salt and pepper to taste.
Yield: 2 servings
Recipe Source: Best of Gourmet - 1990 (Conde Nast)
Reprinted with permission.
Stir the pork mixture and microwave it, covered with wax paper, at medium power (50%) for 15 minutes, or until the pork is just tender.
Stir in the black beans and the beurre manie and microwave the stew, covered with wax paper, at medium power (50%) for 2 minutes. Stir in the minced coriander and salt and pepper to taste.
Yield: 2 servings
Recipe Source: Best of Gourmet - 1990 (Conde Nast)
Reprinted with permission.
