Southwestern Pork and Sweet Potatoes

Ingredients

• 2 tablespoons ancho chile powder 
• 12 ounce beer dark such as Dos Equis Ambar
• 2.5 pounds pork shoulder boneless trimmed Boston butt
• 1 stick cinnamon sticks 4-inch
• 2  garlic cloves 
• 1 teaspoon ground cumin 
• 1  jalapeno stemmed
• 7 ounces onion peeled quartered
• 1 teaspoon salt 
• 3 cups sweet potatoes and into cubed peeled 1-inch 1 pound

Equipment

• food processor
• frying pan
• dutch oven

Directions

1. Place first 6 ingredients in a food processor; process 1 minute or until a thick paste forms.
2. Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray.
3. Add pork to pan; cook 4 minutes, browning on all sides.
4. Remove pork from pan.
5. Add chile mixture to pan; cook 2 minutes or until fragrant, stirring occasionally. Stir in beer, scraping pan to loosen browned bits.
6. Add pork and cinnamon; bring to a simmer. Cover, reduce heat, and simmer 2 hours or until pork is tender.
7. Remove pork from pan; shred into large pieces with 2 forks. Stir shredded pork and sweet potato into pan; cover and simmer for 20 minutes or until potato is tender. Discard cinnamon stick.
8. Garnish with cilantro, if desired.