"This stew is a great item to make ahead and reheat at the tailgate lot."
1 3/4 pounds pork tenderloin trimmed and cut into 1-inch pieces
1/4 cup all-purpose flour
3 tablespoons canola cooking oil
2 cloves garlic minced
1 large red onion chopped (about 1 cup)
1 1/4 pounds sweet potatoes or yams peeled and cut into 1-inch chunks
1 16-ounce package frozen whole corn kernels thawed
1 10-ounce can chopped tomatoes with green chili peppers
2 4-ounce can diced green chili peppers, drained
1 15.5 ounce can black beans, drained and rinsed
3 cups low-sodium chicken broth
3 teaspoons chili powder
2 teaspoon ground cumin
salt and freshly ground black pepper (optional)
2–4 tablespoons cornmeal
In a medium bowl mix 1 teaspoon chili powder and 1teaspoon cumin with flour, salt and pepper. Toss pork in flour and spice mixture until coated, shaking off excess.
Coat a large pot with 1 tablespoon of cooking oil and place over medium heat. Add pork and cook, in batches, 5 to 7 minutes or until browned on all sides and no longer pink. Remove meat to a plate.
Heat the remaining oil. Add onion and cook about 5 minutes or until soft. Add garlic; cook until fragrant, about 1 minute. Add pork, sweet potatoes, tomatoes, chili peppers, broth, chili powder and cumin.
Bring to a boil. Reduce heat and simmer about 30–45 minutes or until potatoes and pork are tender. In the last 10 minutes add enough cornmeal to thicken the sauce. Add corn and black beans and heat through, about 10 minutes.
Serve with tortillas if desired, and garnish with chopped cilantro and fresh limes. Season with salt and pepper, if desired.