This is a wonderful hearty fall stew. Serve with a crisp apple cider!

Ingredients

• 1 Tbsp high-heat oil like coconut
• 1-2 lbs boneless pork shoulder or pork loin, cut into 1″ cubes
• 1 onion, diced
• 3 cloves garlic, minced
• 2 tsps. ground cumin
• 1 tsp ground coriander
• 2 chipotle peppers in adobo sauce, minced, plus 2 Tbsps adobo sauce (look for gluten free as some adobo sauces have wheat as an ingredient)
• salt/pepper, to taste
• 1 (12 oz) bottle beer
• 3 cups chicken stock
• 2 large sweet potatoes or yams, peeled and cut into 3/4 inch cubes
• Top with fresh cilantro and sour cream

Directions

• Heat oil in large heavy pot over medium-high heat
• Brown the pork and transfer to a bowl and set aside
• Reduce the heat and add onion and cook, scraping the browned bits from the bottom of the pot, until the onions are soft, about 10 minutes
• Add the garlic
• Add reserved pork, cumin, coriander, chipotle peppers, adobo sauce, salt and pepper, stir to combine
• Pour in beer and chicken stock and bring to a boil
• Reduce heat to a simmer, cover and cook for an hour, stirring occasionally
• After 1 hour, add sweet potatoes and simmer until pork is tender and potatoes are cooked through, ~30 minutes or so
• Serve with cilantro and sour cream (or omit sour cream and add avocado as a paleo option)