Latin Pork Pot Roast

1 Medium Parsnip, 1/2 inch cube
1 medium Yam/Sweet Potato, 1 inch cube
1 medium Texas Sweet Onion, diced
1/2 cup diced Yellow Bell Pepper
1/4 cup diced Red bell pepper
6 grams garlic cloves (turned into paste w/ very small pinch of salt)
1 can La Preferida Black Beans
1 can Red Gold Petite Diced Tomatoes
1 can Red Gold Tomato Paste
2 cups hot water
2 tsp Orrington Farms Chicken Flavored Seasoning/Base
Pork Loin Roast, Center Cut, 23 oz
1 T Chili powder
1 T Filippo Berio Extra Virgin Olive Oil
1 tsp ground cumin
1 tsp ground coriander
1/4 tsp ground cinnamon
1/4 tsp cayanne pepper
2 bay leaves
1/4 tsp kosher salt
3 t fresh thyme

Makes 10 - 1 cup portions

1)Cut all veggies and set aside.
2)Heat large saute pan and add 1 T Olive oil. Season pork w/ 2 pinches salt and fresh cracked black pepper. Brown pork on all sides. Set aside into Roaster Oven, which is set to 250 degrees.
3)Saute veggies in same pan, put in Roaster Oven w/ pork.
4)Measure out 2 cups hot water, add 2 tsp chicken base and stir well. Add to roaster oven. Add tomatoes, tomato paste and beans to roaster oven.
5)Cook 1 hour at 250, then reduce heat to 200 and cook 2 hours.
6)Once cooked shred the pork and mix together.

Great served over rice w/ some tortillas. Garnish w/ green onion cut on the bias, a squeeze of lime juice and cilantro.

Number of Servings: 10

Recipe submitted by SparkPeople user MAMATURNER.