Ingredients:
1 tablespoon canola oil
1 1/2 lbs boneless pork loin, cut into small pieces
1 onions, chopped
1 green bell peppers, seeded and chopped
2 tablespoons flour
1 tablespoon chili powder
1 teaspoon salt
1/8 teaspoon ground cinnamon
1 (14 1/2 ounce) cans chicken broth
1 large sweet potatoes, peeled and cut in chunks
1 (10 ounce) packages frozen corn
2 firm ripe bananas or 2 plantains, peeled & sliced
Directions:
In a Dutch oven, heat oil over med-high heat.
Add pork and cook for 8-10 minutes, or until lightly browned, stirring occasionally.
Remove pork and set aside.
Add onion and bell pepper to the pot and cook over med-high heat for about 3 minutes, or until softened, stirring occasionally.
Stir in flour, chili powder, salt and cinnamon.
Cook for about 1 minute, stirring constantly.
Return the pork to the pot and stir in chicken broth and sweet potato.
Bring the mixture to a boil.
Reduce heat to low; cover and simmer for approx.
40 minutes, or until pork is tender, stirring occasionally.
Add the corn and bananas/plantains and cook 3-5 minutes, or until heated through, stirring occasionally.
Servings: 4
Time preparation: 10 min.
Time total: 70 min.