Chipotle Pork and Sweet Potato Stew with Cornbread

By courtneyepowell

Ingredients

• Cornbread:
• 2 lbs boneless country pork ribs, cut into 2-in pieces
• 1 t chipotle chili powder
• 1 t dried oregano
• 1 t ground cumin
• 1 t salt
• 1 onion, chopped
• 4 cloves garlic, sliced
• 1 1/4 lbs sweet potatoes, peeled and cut into 1-in pieces
• 1 green pepper, cored, seeded and thinly sliced
• 2 c reduced sodium chicken broth
• 1/2 c cornmeal
• 1/2 cup all-purpose flour
• 2 t sugar
• 1 t baking powder
• 1/8 t salt
• 2 T cold butter, cut into small pieces
• 1/2 c milk
• 2 T chopped cilantro

Preparation

Step 1

Coat slow cooker bowl, with nonstick cooking spray. Season pork with chili powder, oregano, cumin and ½ t of the salt. Place in slow cooker; add onion, garlic, sweet potatoes and green pepper, in that order. Pour broth over top.

Cover and cook on high for 6 hours or low for 8 hours.

Add remaining ½ t salt 45 mins before end of cooking time; drop cornbread batter (see below) in heaping tbsp on top. If cooking on low add 15 mins.
Cornbread: In a large bowl, whish together cornmeal, flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse meal. Stir in milk until just moistened; fold in cilantro.