yummy recipe: southwestern pork and sweet potatoes

thought i'd share this recipe, i have made it several times and it is always super delish.  i love to use my dutch oven pot, this recipe is perfect for it.  and i especially love recipes that require braising/simmering/cooking, i.e. not needing any attention, for several hours :-) i originally found the recipe in jan/feb 08 cooking light magazine (bonus! it's healthy too!). if you are hosting a dinner over the holidays this is perfect because it makes a lot. i think it's best with a side of jalapeno cornbread (add finely chopped fresh jalapeno to your regular cornbread batter before baking. even better: substitute equal parts coconut milk for the milk in the batter too, SO GOOD!)!! (hmmm.... if your guests or you don't enjoy spicy food, these recipes might not be for you!)

"sweet potatoes mitigate this braise's spicy heat, brought on by the combo of pickled jalapeno's sour spiciness and the more complex heat of ancho chile powder." 

2 T ancho chile powder
1 t salt
1 t ground cumin
2 garlic cloves
1 small onion, peeled and quartered
1 pickled jalepeno, stemmed (i typically put 2 in there)
cooking spray
2 1/2 pounds boneless pork shoulder (boston butt), trimmed (i have used pork tenderloin too)
1 12-ounce dark beer (calls for dark mexican beer such as dos equis amber)...i use whatever dark beer we have
1 (4 inch) cinnamon stick
3 cups (1 inch) cubed peeled sweet potato (about 1 pound)
chopped fresh cilantro for garnish (optional)

1--place first 6 ingredients in a food processor; process 1 minute or until a think paste forms. (note to self: baby does not enjoy sound made by food processor!)
2--heat a large dutch oven over medium-high heat.  coat pan with cooking spray.  add pork to pan; cook 4 minutes, browning on all sides.  remove pork from pan.
3--add chile mixture to pan; cook 2 minutes or until fragrant, stirring occasionally.  stir in beer, scraping pan to loosen browned bits.  add pork and cinnamon stick; bring to a simmer.  cover, reduce heat, and simmer 2 hours or until pork is tender.
4--remove pork from pan; shred into large pieces with 2 forks. (i usually just do this in the pan)  stir shredded pork and sweet potatoes into the pan; cover and simmer for 20 minutes or until potatoes are tender.  discard cinnamon stick. garnish with cilantro if desired (yum!). 

enjoy!!! let me know if you make it!