• Few Tablespoons Olive Oil
• 3 Pounds Boneless Pork Shoulder, trimmed and cut into 11/2 inch cubes
• 11/4 Pound Sweet Potato peeled and cut into 1 inch cubes
• 11/2 Cups Dry White Wine
• 11/2 Cups Chicken Stock
• 1/3 Cup Red Wine Vinegar
• 11/2 Cups Chopped Onions
• 1/2 Cup Chopped Italian Leaf Parsley
•  6 Large Cloves Garlic Minced
• 3 Tablespoons Capers
• 1/2 Teaspoons Cumin
• 2 Cups Cooked Black beans
• 1 Teaspoon Black Pepper
• 1/2 Cup Chopped Cilantro
• 4 Tablespoons Butter
• 2 Tablespoons Corn Starch Combined with 1/2 Cup Chicken Stock
• Preheat oven to 350*

 Coat a large skillet with olive oil and brown the pork in small batches. Drain and put in a large ovenproof casserole.  Add sweet potatoes, wine, Chicken stock, vinegar, onions, parsley, garlic, capers and cumin. Mix well and heat over medium heat until hot (just starting to boil); Cover pot with aluminum foil and seal well with lid. Place in hot oven for 11/4 hours.

Remove from oven and add black beans, butter, pepper and cornstarch mixture. Stir well and cover. Bake for 15 minutes more.

Just before serving stir in the cilantro.

Serve with a platter of watercress, sliced oranges, chopped tomatoes and good black olives. encourage everyone to use all the condiments for the proper taste. Particularly squeezing the orange.

Cornbread made with chopped jalapeno and corn kernels also pairs nicely with this dish!