Lovely flavors, and so healthy!! Admit some changes, but none that really changed the essence of the dish. I used pork tenderloin, 2#, cut in 1-1.5 inch chunks, browned in EVOO. Next, I used 2 tsp of ground coriander instead of allspice. Also, I chopped the cilantro stems into 1/4" pieces and added them rather than adding the cilantro leaves while browning the meat.....this adds the flavor better (and you don't waste the stems). And lastly, I used a tagine rather than a slow cooker, and cooked it just until the meat was done and the sweet potatoes were softened, about 20 minutes. We served it over steamed brown rice, with a really hot salsa to add as desired. YUM!!! Rave reviews from guests, and because it made so much, they took leftovers home.
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Lovely flavors, and so healthy!! Admit some changes, but none that really changed the essence...