Ingredients

2 pounds

boneless country pork ribs, cut into 2-inch pieces

1 teaspoon

chipotle chili powder

1 teaspoon

dried oregano

1 teaspoon

ground cumin

1 teaspoon

salt

1

onion, chopped

4

cloves garlic, sliced

1 1/4 pounds

sweet potatoes, peeled and cut into 1-inch pieces

1

green pepper, cored, seeded and thinly sliced

2 cups

reduced-sodium chicken broth

cornbread

1/2 cup

cornmeal

/2 cup

all-purpose flour

2 teaspoons

sugar

1 teaspoon

baking powder

1/8 teaspoon

salt

2 tablespoons

cold butter, cut into small pieces

1/2 cup

milk

2 tablespoons

chopped cilantro

Preparation

  1. Coat slow-cooker bowl with nonstick cooking spray. Season pork with chili powder, oregano, cumin and 1/2 tsp of the salt. Place in slow cooker; add onion, garlic, sweet potatoes and green pepper, in that order. Pour broth over top.
  2. Cover and cook on HIGH for 6 hours or LOW for 8 hours.
  3. Add remaining 1/2 tsp salt 45 minutes before end of cooking time; drop cornbread batter (see below) in heaping tbsp on top. If cooking on LOW, add 15 minutes.
  4. Cornbread: In a large bowl, whisk together cornmeal, flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse meal. Stir in milk until just moistened; fold in cilantro.