Follow these steps for perfect results
boneless country pork ribs
cut into 2-inch pieces
chipotle chili powder
dried oregano
ground cumin
salt
onion
chopped
garlic
sliced
sweet potatoes
peeled and cut into 1-inch pieces
green pepper
cored, seeded and thinly sliced
reduced-sodium chicken broth
cornmeal
all-purpose flour
sugar
baking powder
salt
cold butter
cut into small pieces
milk
chopped cilantro
chopped
Coat slow-cooker bowl with nonstick cooking spray.
Season pork with chili powder, oregano, cumin, and 1/2 tsp of salt.
Place pork in slow cooker.
Add onion, garlic, sweet potatoes, and green pepper to the slow cooker, layering in that order.
Pour chicken broth over the ingredients in the slow cooker.
Cover and cook on HIGH for 6 hours or LOW for 8 hours.
Add remaining 1/2 tsp salt 45 minutes before the end of cooking time.
Drop cornbread batter in heaping tablespoons on top of the stew.
If cooking on LOW, add 15 minutes to the cooking time after adding cornbread.
To make cornbread: In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
Cut in butter until the mixture resembles coarse meal.
Stir in milk until just moistened.
Fold in cilantro.
Expert advice for the best results
For a spicier stew, add more chipotle chili powder.
Serve with a dollop of sour cream or Greek yogurt.
Garnish with extra cilantro and a squeeze of lime juice.
Everything you need to know before you start
20 minutes
The stew can be made a day ahead and reheated.
Serve in a bowl and top with a generous piece of cornbread. Garnish with cilantro and a lime wedge.
Serve with a side salad
Offer a dollop of sour cream or Greek yogurt
Complements the smoky flavors
Pairs well with the sweetness and spice
Discover the story behind this recipe
Comfort food with a regional twist.
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