Ingredients
2 lb. boneless pork butt
2 tbsp. cider vinegar
1 tbsp. vegetable oil
coarse salt and freshly ground black pepper
1 medium red onion
1 tbsp. finely chopped garlic
1 tbsp. cocoa powder
1 tsp. ground cumin
1 tsp. ground cinnamon
1 tsp. ground cardamom
1/4 c. coarsely chopped chipotle chiles in adobo sauce
1 sweet potato
1 medium turnip
Cooked basmati rice (optional)
1 plum tomato
coarsely chopped fresh cilantro
Preparation
Step 1Place pork in a shallow baking dish and pour over vinegar; turn to coat. Let stand for 15 minutes and up to 2 hours.Step 2Preheat oven to 350 degrees. Heat vegetable oil in a Dutch oven. Season pork with salt and pepper and, working in batches, add to Dutch oven. Cook until browned on all sides; transfer pork to a plate and set aside.Step 3Add onion, garlic, cocoa powder, cumin, cinnamon, cardamom, and chipotle chiles to Dutch oven. Cook until onion is soft and spices are fragrant, adding a little water if mixture begins to stick to the bottom of the pot.Step 4Return pork to Dutch oven; stir to combine. Add 1 cup water, sweet potatoes, and turnips; do not stir. Cover and transfer to oven. Cook until pork is tender and vegetables are soft, about 1 1/2 hours. Serve hot with rice, if desired, and garnished with tomato and cilantro.
