Southwestern Pork and Sweet Potatoes

2 tbsp. ancho chile powder
1 tsp. salt
1 tsp. cumin
2 garlic cloves
1 small onion, peeled and quartered
1 pickled jalapeño pepper, stemmed
2½lbs. boneless pork shoulder (Boston butt), trimmed
1 12oz. can dark Mexican beer
1 cinnamon stick
1lb. sweet potato, cubed and peeled
Chopped fresh cilantro

Place first 6 ingredients in a food processor; process 1 minute or until a thick
paste forms.

Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray.
Add pork to pan; cook 4 minutes, browning on all sides. Remove pork from pan.
Add chile mixture to pan; cook 2 minutes or until fragrant, stirring occasionally.
Stir in beer, scraping pan to loosen browned bits. Add pork and
cinnamon; bring to a simmer. Cover, reduce heat, and simmer 2 hours or
until pork is tender.

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. Garnish with cilantro, if desired.

8 servings