Masrer at Cooking

Ingredients

• 2 pound(s) boneless pork butt, trimmed of fat, cut into 1-inch cubes
• 2 tablespoon(s) cider vinegar
• 1 tablespoon(s) vegetable oil
• Coarse salt and freshly ground black pepper
• 1 medium red onion, finely chopped
• 1 tablespoon(s) finely chopped garlic
• 1 tablespoon(s) cocoa powder
• 1 teaspoon(s) ground cumin
• 1 teaspoon(s) ground cinnamon
• 1 teaspoon(s) ground cardamom
• 1/4 cup(s) coarsely chopped chipotle chiles in adobo sauce
• 1  sweet potato, peeled and cut into 1/2-inch pieces
• 1 medium turnip, peeled and cut into 1/2-inch pieces
• Cooked basmati rice (optional), for serving
• 1  plum tomato, seeded and chopped, for garnish
• Coarsely chopped fresh cilantro, for garnish

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1. Place pork in a shallow baking dish and pour over vinegar; turn to coat. Let stand for 15 minutes and up to 2 hours.
2. Preheat oven to 350 degrees. Heat vegetable oil in a Dutch oven. Season pork with salt and pepper and, working in batches, add to Dutch oven. Cook until browned on all sides; transfer pork to a plate and set aside.
3. Add onion, garlic, cocoa powder, cumin, cinnamon, cardamom, and chipotle chiles to Dutch oven. Cook until onion is soft and spices are fragrant, adding a little water if mixture begins to stick to the bottom of the pot.
4. Return pork to Dutch oven; stir to combine. Add 1 cup water, sweet potatoes, and turnips; do not stir. Cover and transfer to oven. Cook until pork is tender and vegetables are soft, about 1 1/2 hours. Serve hot with rice, if desired, and garnished with tomato and cilantro.